Spinach, Mushroom and Gouda Souffle

By colleendmultari

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

Details

Adapted from self.com

Preparation

Step 1

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