Discussion
  • I made this tonight but I must have either read the directions wrong or whipped the egg whites to much, because I had way too much egg white mixture. I used 12 egg whites. It was very good though and a big wow factor. Mine came out about 8 inches tall. Looking forward to your cookinging again next week.Brad

    From Brad Hoehn
    September 12, 2011

  • Brad, glad to hear your souffle turned out well! Thanks for sharing. We’d love to see a picture the next time you create a H3 meal! -Alicea, Marketing Coordinator

    From Alicea
    September 13, 2011

H3 Recipe: Spinach and Mushroom Souffle

spinach_and_mushroom_souffle

INGREDIENTS:

3 each Eggs, whites only

½ teaspoon butter, unsalted, melted

½ cup Panko bread crumbs

6 cups Spinach, fresh, trimmed of stems

2 cups Mushrooms, crimini, chopped

¼ teaspoon Salt and pepper mixed

1 ½ Tablespoons Cornstarch

1 1/3 cups Skim milk

¼ cup Gruyere cheese

Pinch Nutmeg, ground                              

PREPARATION:

  • Preheat oven to 400° F.
  • Lightly spray 8 ounce ramekins with non-stick pan spray.
  • Sprinkle the ramekins with the bread crumbs
  • Place the ramekins on a baking sheet
  • In medium saute pan, add butter. Saute spinach and mushrooms then season.
  • Drain spinach and mushrooms from excess water.
  • Then chop cooked vegetables.
  • In medium sauce pot, add cornstarch, and then gradually whisk in the skim milk until smooth.
  • Bring to light boil over medium heat while whisking frequently.
  • Reduce heat, and stir in gruyere cheese.
  • Then pour mixture over cooked vegetables, and season with nutmeg.
  • In separate bowl whip the egg whites with electric mixer until firm peaks form.  Then carefully fold vegetable milk mixture in with the firm egg whites.
  • Place equal portions of the egg mixture into the ramekins.
  • Reduce the heat of the oven to 375° F. 
  • Bake for about 20 minutes or until the center is firm and slightly golden brown.

 

Number of servings: 4

Serving size: 1 each

Calories: 148

Fat grams: 4

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