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Balsamic Mushroom Souffle

Servings = 2 | Serving size =1 souffle

This recipe can be multiplied by 2.

No leftovers – eat it while you can.

4 ounces	wild type mushrooms (oyster, shiitake, crimini)
1/4 cup	sherry
2 Tbsp	balsamic vinegar
1/8	red bell pepper (slice into julienne strips)
2 ounces	low-fat Swiss cheese (shredded fine)
3/4 cup	2% milk
1 large	egg yolk
1/4 cup	all purpose white flour
1/2 tsp	unsalted butter
3 large	egg whites
1	tomato (peeled and chopped)
4	leaves fresh basil (chiffonade)

Heat a small, non-stick sauté pan over high medium-high heat and add the mushrooms, sherry and balsamic vinegar. Cook over high heat, tossing occasionally. When the mushrooms are cooked, add the peppers. Continue to reduce until no liquid is left. Set aside.

In a blender, place Swiss cheese, milk, egg yolk and flour. Blend until smooth.

Preheat the oven to 400°F.

Butter two soufflé dishes. Divide the mushroom and pepper mixture evenly and place in the bottom of the soufflé dishes.

Whisk the egg whites in a copper bowl until they form stiff peaks. Fold together with the cheese mixture carefully.

Divide the soufflé mixture evenly between the two soufflé dishes on top of the mushroom mixture.

Place in the oven and reduce the heat to 375°F. Bake for about 10 minutes, until puffed and slightly browned on top.

While this is cooking, combine the tomato and basil.

Serve immediately with the tomato-basil mixture.

Nutrition Facts

Serving size: 1 Souffle | Servings 2

Calories 346 | Calories from Fat 117

Amount Per Serving (% Daily Value)

Total Fat 13g (18%) | Saturated Fat 7g (35%)

Monounsaturated Fat g | Trans Fat g

Cholesterol 135 mg (45 %) | Sodium 212 mg (9 %)

Total Carbohydrates 27g (9%) | Sugars g

Dietary Fiber 2g (8%) | Protein 22g

Vitamin A 54% | Vitamin C 113 % | Calcium 44% | Iron 13%

Vitamin K 10 mcg  | Potassium  782 mg | Magnesium  48 mg