Swiss Souffle Mushrooms Recipe

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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
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 15 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 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 tops are golden brown. Yield: 32 appetizers.
Originally published as Swiss Souffle Mushrooms in Taste of Home Christmas Annual Annual 2011, p62

Nutritional Facts

1 stuffed mushroom: 38 calories, 3g fat (2g saturated fat), 20mg cholesterol, 52mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 400° for 12-15 minutes or until mushrooms are tender and tops are golden brown. Yield: 32 appetizers.
Originally published as Swiss Souffle Mushrooms in Taste of Home Christmas Annual Annual 2011, p62

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