Swiss Souffle Mushrooms Recipe

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Here's a fresh take on stuffed mushrooms. Each one is topped with a delicate Swiss cheese souffle. These will make your appetizer tray look superb.—Karen Sue Garback-Pristera, Albany, New York

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Swiss Souffle Mushrooms Recipe

Prep: 20 min. + standing Bake: 15 min.

Yield: 32 Servings

20 15 35

Ingredients

2 eggs
32 large fresh mushrooms
1/4 cup butter, divided
1 cup soft bread crumbs
3/4 cup shredded Swiss cheese
1/2 cup 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg, optional

Directions

Separate eggs; let stand at room temperature for 30 minutes. Remove stems from mushrooms and finely chop stems to measure 1 cup; set caps aside. Discard or save remaining mushroom stems for another use.
In a large skillet, saute chopped mushrooms in 2 tablespoons butter until tender; transfer to a large bowl. Add the bread crumbs, cheese, milk, egg yolks, salt, pepper and nutmeg if desired.
In a large bowl, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into mushroom mixture until no white streaks remain. Fold in remaining egg whites until combined. Spoon 1 tablespoon filling into each mushroom cap. Place on greased baking sheets. Melt remaining butter; drizzle over mushrooms.
Bake at 400° for 12-15 minutes or until mushrooms are tender and tops are golden brown. Yield: 32 appetizers.

Nutritional Facts 1 stuffed mushroom equals 38 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 52 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.

Originally published as Swiss Souffle Mushrooms in Taste of Home Christmas Annual Annual 2011, p62

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio