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Mushroom Caps Souffle Recipe
|Mushrooms||12 Large (About 2-Inch Diameter Each)|
|Sesame oil||2 Teaspoon|
|Skim milk||1⁄2 Cup (8 tbs)|
|Whole wheat flour||3 3⁄4 Teaspoon (1 Tablespoon Plus 3/4 Teaspoon)|
|Eggs||2 , separated|
|Diced pimientos||3⁄4 Cup (12 tbs), drained|
|Thinly sliced scallions||1⁄4 Cup (4 tbs) (Green Portion Only)|
|Chopped fresh parsley||2 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Parsley sprigs||1 (For Garnish)|
Serving size: Complete recipe
Calories 441 Calories from Fat 193
% Daily Value*
Total Fat 22 g33.5%
Saturated Fat 4.9 g24.4%
Trans Fat 0 g
Cholesterol 425.3 mg
Sodium 703.5 mg29.3%
Total Carbohydrates 38 g12.8%
Dietary Fiber 7.8 g31.2%
Sugars 14.7 g
Protein 30 g60.1%
Vitamin A 79% Vitamin C 149.4%
Calcium 29% Iron 39.9%
*Based on a 2000 Calorie diet
Remove stems and reserve for another use.
Brush each cap with an equal amount of sesame oil; arrange on baking sheet, stem-side up, and set aside.
Pour milk into small saucepan.
Place over medium heat and gradually add flour, stirring constantly with wire whisk.
Continue to stir and cook until thickened.
Set aside to cool.
Preheat oven to 400°F.
Beat egg yolks in medium bowl; stir in vegetables and seasonings.
Add yolk mixture to cooled milk.
In clean bowl beat whites until stiff peaks form.
Gently fold whites into yolk mixture.
Spoon an equal amount of mixture into each mushroom cap.
Bake 20 to 25 minutes.
Garnish with parsley sprigs and serve immediately.