SWISS SOUFFLE MUSHROOMS

Swiss Souffle Mushrooms image

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

Provided by Taste of Home

Time 35m

Yield 32 appetizers.

Number Of Ingredients 9

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

Steps:

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., 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., 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., Bake at 400° for 12-15 minutes or until mushrooms are tender and tops are golden brown.

Nutrition Facts : Calories 38 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 52mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.