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Swiss Souffle Mushrooms

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

32 ServingsPrep: 20 min. + standing Bake: 15 min.

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

2 of 2

Swiss Souffle Mushrooms (continued)

Directions (continued)

tops are golden brown. Yield: 32 appetizers.

Nutrition 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.