Mushroom Souffle in Green-pepper Cups
|Green peppers||4 Large|
|Canned soup mushroom||10 Ounce|
|Grated sharp cheese||1⁄2 Cup (8 tbs)|
Slice tops off peppers and remove seeds and pith.
Beat egg yolks, and blend well with soup and grated cheese.
Beat egg whites until stiff but not dry, adding salt.
Lightly fold soup mixture into egg whites.
Place peppers close together for support in greased baking dish, and fill each with egg mixture.
Bake at 350Â°F. about 30 minutes or until knife inserted in souffle comes out clean.
Note: Large tomatoes may be used in place of green peppers.
Cut tops off tomatoes, remove pulp and invert to drain.