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Swiss Souffle Mushrooms

 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.


  • 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


  • 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.
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.