How To Make Make-ahead Mushroom Soufflés
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 2 cups mushrooms, chopped
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 4 eggs, separated
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
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Preheat the oven to 375°F (190°C). Grease four ramekins with butter or cooking spray.
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In a skillet, melt the butter over medium heat. Add the chopped mushrooms and cook until they release their moisture and become tender, about 5 minutes. Remove from heat and set aside.
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In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cook until thickened, about 3 minutes. Remove from heat and let cool slightly.
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In a mixing bowl, beat the egg yolks. Slowly add the cooled milk mixture and whisk until well combined. Stir in the cooked mushrooms, Parmesan cheese, salt, black pepper, and dried thyme.
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In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the mushroom mixture.
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Divide the mixture evenly among the prepared ramekins. Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés are puffed and golden brown.
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Remove from the oven and let cool for a few minutes before serving.
Nutrition
- Calories : 230kcal
- Total Fat : 12g
- Saturated Fat : 6g
- Cholesterol : 213mg
- Sodium : 340mg
- Total Carbohydrates : 14g
- Fiber : 2g
- Sugar : 5g
- Protein : 15g
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