Mushroom Caps Souffle
|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|
|Parsley sprigs||1 (For Garnish)|
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.