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Mushroom Caps Souffle

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Ingredients
  Mushrooms 12 Large (About 2-Inch Diameter Each)
  Sesame oil 2 Teaspoon
  Skim milk 1⁄2 Cup (8 tbs)
  Whole wheat flour 3 3⁄4 Teaspoon (1 Tablespoon Plus 3/4 Teaspoon)
  Eggs 2 , separated
  Diced pimientos 3⁄4 Cup (12 tbs), drained
  Thinly sliced scallions 1⁄4 Cup (4 tbs) (Green Portion Only)
  Chopped fresh parsley 2 Tablespoon
  Garlic powder 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Parsley sprigs 1 (For Garnish)
Directions

Wash mushrooms and dry with paper towels.
Remove stems and reserve for another use.
Brush each cap with an equal amount of sesame oil; arrange on baking sheet, stem-side up, and set aside.
Pour milk into small saucepan.
Place over medium heat and gradually add flour, stirring constantly with wire whisk.
Continue to stir and cook until thickened.
Set aside to cool.
Preheat oven to 400°F.
Beat egg yolks in medium bowl; stir in vegetables and seasonings.
Add yolk mixture to cooled milk.
In clean bowl beat whites until stiff peaks form.
Gently fold whites into yolk mixture.
Spoon an equal amount of mixture into each mushroom cap.
Bake 20 to 25 minutes.
Garnish with parsley sprigs and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Mushroom

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