Spinach, Mushroom and Gouda Souffle

Spinach, Mushroom and Gouda Souffle
Adapted from self.com
Spinach, Mushroom and Gouda Souffle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from self.com

Ingredients

  • Vegetable oil cooking spray

  • 1/2

    cup chopped shallots

  • 1

    cup shiitakes, sliced

  • 1

    cup chopped spinach, blanched and squeezed

  • 4

    large cloves garlic, chopped

  • 1

    cup skim milk

  • 3

    tablespoons flour

  • 2

    whole eggs, separated

  • 1/3

    cup grated smoked Gouda

  • 1/4

    cup grated Pecorino Romano

  • 1

    teaspoon Dijon mustard

  • 2

    egg whites

  • 2

    pints cherry tomatoes, halved

  • 1/2

    cup chopped fresh basil (or parsley)

  • 1

    tablespoon chopped fresh thyme

  • 1

    tablespoon red wine vinegar

Directions

Heat oven to 375°. In a large skillet coated with cooking spray, cook shallots over medium-low heat, stirring, 3 minutes. Add shiitakes; stir until soft, 5 minutes. Add spinach and 1/2 chopped garlic; stir about 3 minutes. Season with salt and pepper. Remove from heat. Whisk milk and flour in a small saucepan over medium-low heat. Bring to a boil, then reduce heat to a simmer, whisking, 5 minutes. Whisk egg yolks, one at a time, into milk-flour mixture; whisk in cheeses and mustard. Season with salt and pepper. Fold spinach mixture into egg mixture. Beat egg whites in a bowl until firm peaks form. Stir 1/4 whites into spinach-egg mixture; fold in remaining whites. Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake until puffed and golden, 30 minutes. In a medium skillet coated with cooking spray, cook remaining chopped garlic, stirring, until lightly golden. Stir in tomatoes; cook 3 to 4 minutes. Stir in basil, thyme and vinegar; season with salt and pepper. Spoon soufflé onto plates; top with tomatoes. SERVE WITH 1 cup cubed roasted butternut squash per person. Toss squash with 2 tsp olive oil; season with salt and pepper. Bake at 400° until tender, 30 minutes. THE SKINNY 235 calories per serving, 8 g fat (4 g saturated), 26 g carbs, 4 g fiber, 17 g protein WITH SIDE 363 calories per serving, 17 g fat (5 g saturated), 38 g carbs, 6 g fiber, 18 g protein

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