Cheese, Rice and Mushroom Souffle
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 625.2
- Total Fat: 39.8 g
- Cholesterol: 339.5 mg
- Sodium: 628.3 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 3.2 g
- Protein: 32.0 g
View full nutritional breakdown of Cheese, Rice and Mushroom Souffle calories by ingredient
Introduction
Golden brown in colour, paired with a fresh salad of vegetable, this dish can be light, if divided into four servings or a meal in itself, equal to 2 servings. Golden brown in colour, paired with a fresh salad of vegetable, this dish can be light, if divided into four servings or a meal in itself, equal to 2 servings.Number of Servings: 2
Ingredients
-
2 Tbsp margarine
2 Tbsp flour
1 c milk, non-fat
4 oz cheddar cheese, sharp
3 large eggs, separated
1 c sliced mushrooms, any type
1/2 tsp onion juice
Salt and freshly ground black pepper to taste
1 c cooked brown rice
Tips
Be sure to fold the egg whites gently into the mixture!
Each recipe makes two large 1 and 1/2 c servings for a main dish. You can, however, choose to serve it for brunch making 4, 3/4 c servings. Serve along with a hearty sauce, vegetable dish or side of bacon!
Directions
1) preheat oven to 375
2) pan fry mushrooms in non stick pan until soft
3) grate the cheese and set aside
4) melt margarine in saucepan and add flour, then gradually stir in the milk. keep stirring until the mixture thickens and just comes to a boil
5) remove from heat and stir in the grated cheese, onion juice, and mushrooms
6) beat the egg yolks and add to the mixture with salt and pepper to taste
7) beat the egg whites until stiff but not dry and fold them into the cheese mixture
8) turn into a greased ring mould or souffle' dish. place this in a pan of hot water and bake until well risen and golden brown, usually 25-35 minutes
9) if in a ring mould, let sit for 5 min and then un mould, or serve directly from souffle' dish
10) if you wish you can serve with a mushroom sauce, chicken a' la king, or a fresh salad /greens.
Enjoy!
Serving Size: Makes 2 large servings for a dinner, or 4 servings for brunch medium muffins
Number of Servings: 2
Recipe submitted by SparkPeople user JANET0141.
2) pan fry mushrooms in non stick pan until soft
3) grate the cheese and set aside
4) melt margarine in saucepan and add flour, then gradually stir in the milk. keep stirring until the mixture thickens and just comes to a boil
5) remove from heat and stir in the grated cheese, onion juice, and mushrooms
6) beat the egg yolks and add to the mixture with salt and pepper to taste
7) beat the egg whites until stiff but not dry and fold them into the cheese mixture
8) turn into a greased ring mould or souffle' dish. place this in a pan of hot water and bake until well risen and golden brown, usually 25-35 minutes
9) if in a ring mould, let sit for 5 min and then un mould, or serve directly from souffle' dish
10) if you wish you can serve with a mushroom sauce, chicken a' la king, or a fresh salad /greens.
Enjoy!
Serving Size: Makes 2 large servings for a dinner, or 4 servings for brunch medium muffins
Number of Servings: 2
Recipe submitted by SparkPeople user JANET0141.