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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 32 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Bake at 400° for 12-15 minutes or until mushrooms are tender and tops are golden brown. Yield: 32 appetizers.
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