PORTABELLA SOUFFLES
4 portabella mushrooms (approx. 1/4 lb each)
2 ½ Tbsp butter
3 Tbsp dried breadcrumbs (finely crumbed)
1 ½ Tbsp garlic (minced)
¼ cup all-purpose flour
¼ tsp salt
¼ tsp ground pepper
¾ cup low-fat milk
1 ¼ cup shredded sharp cheddar cheese
2 Tbsp fresh chives (chopped)
4 large eggs (separated)
Aluminum foil
1. Rinse and drain mushrooms. Trim stems off.
2. Trim off tip of stems and finely chop stems, set aside.
3. Place caps (cup side up) on baking sheet.
4. Cut 4 sheets of foil (12” x 16”). Fold each sheet
lengthwise in half and half again. Generously butter 1
side of each foil and dust with breadcrumbs. Wrap each
foil strip (crumb side in) tightly around a mushroom cap.
Overlap ends and secure.
5. In a medium sized pan, melt 2 Tbsp butter over medium
heat. Add garlic and mushroom stems and cook until
stems are browned (approx. 8 minutes). Add flour, salt
and pepper, stir for 1 min. Remove from heat and whisk
in milk until smooth. Stir over high heat until boiling.
6. Remove from heat and add 1 cup of cheese. Stir until
melted. Add chives and egg yolks and blend well.
7. In bowl, whip egg whites with mixer on high speed until
stiff, peaks form. Stir 1/3 of whites into cheese mixture.
Then gently fold cheese mixture into remaining whites till
blended.
8. Preheat oven for 3 minutes at 400°F.
9. Spoon mixture equally into mushroom caps. Sprinkle
remaining cheese.
10. Bake on short rack for 25 minutes at 375°F.
11. Remove foils and transfer soufflés to plates with a wide
spatula.
Makes 4 servings.
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