STUFFED MUSHROOM CAPS WITH BLUE CHEESE SOUFFLE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 15m
Yield 18 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Combine blue cheese with chopped chives and stir in bread crumbs. Fill mushrooms with cheese mixture and place on a baking sheet. Bake for 5 minutes and serve on a platter or large plate.
SUNNY'S SPINACH AND CHEESE STUFFED MUSHROOMS
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- For the filling: In a medium pot, heat the olive oil over medium heat. Add the spinach and cook, stirring constantly, until just wilted, about 2 minutes. Add the cheese, garlic and red pepper flakes. Cook over medium heat, constantly tossing and stirring, until the cheese melts and everything is mixed together, another 2 to 4 minutes. Season lightly with a pinch of salt and a few grinds of pepper.
- For the topping: In a food processor, add the breadcrumbs, walnuts, a pinch of salt and a few grinds of pepper. Pulse to combine, then, with the motor running, slowly drizzle in the olive oil. The mixture should be crumbly and easy to sprinkle.
- For the mushrooms: Stuff each mushroom with an equal amount of the filling. Sprinkle an equal amount of topping over each mushroom. Place on a baking sheet and bake until the tops are golden and the mushrooms are cooked through, 8 to 10 minutes.
MUSHROOM SOUFFLé WITH PARMESAN
A creamy, airy, whole grain soufflé with earthy wild mushrooms and bright, fresh basil.
Provided by Nancy Anne Harbord
Number Of Ingredients 13
Steps:
- Preheat the oven to 190c. Grind the bread to breadcrumbs in a food processor. Butter and breadcrumb the inside of the soufflé dish, knocking out any excess. My dish was 20cm wide and 8cm high - with this size of dish, the soufflé will rise about 3cm above the edge. If you want a higher, more spectacular rise, use a dish with a smaller volume.
- In a medium saucepan, whisk together the milk, cream and rye flour (sprinkle the flour in gradually to avoid lumps). Add the mushrooms, garlic, paprika and black pepper and heat over medium heat until very well thickened. Add the fresh basil and salt. Taste a little of the mixture and add more salt if you think it needs it - it should be fairly salty to allow for the addition of egg whites - and stir to combine. Transfer to a large mixing bowl and set aside to cool for about 10 minutes.
- Separate the eggs, adding the yolks to the mushroom mixture and the whites to a very clean bowl for whisking (the bowl you choose will depend on your whisking method and whether you are using a machine or not.) Beat the yolks into the mushroom mixture until thoroughly incorporated. Whisk the whites to stiff peaks (I used a stand mixer). Gently fold the whites into the mushroom mixture - there should still be lots of air in the batter, but there should be no large blobs of egg white.
- Pour into the prepared dish - if necessary, the uncooked soufflé will hold for about an hour after it has been added to the dish. Bake at 190c for 35 minutes, until well risen and firm, but still moist and creamy in the centre. Serve immediately.
MAKE-AHEAD MUSHROOM SOUFFLéS
A soufflé to start always gives your dinner party a 'wow' factor and this make-ahead recipe gives you more time to be the perfect host
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 45m
Number Of Ingredients 8
Steps:
- Fry the mushrooms in the butter for about 3 mins, then remove from the heat and reserve a good spoonful. Add the flour to the rest, then blend in the milk and return to the heat, stirring all the time to make a thick sauce. Stir in the cheese, season to taste, then leave to cool.
- Heat oven to 200C/fan 180C/gas 6. Butter 8 x 150ml soufflé dishes and line the bases with baking paper. Stir the egg yolks into the soufflé mixture, then whisk the egg whites until stiff before folding in carefully. Spoon into the soufflé dishes and bake in a roasting tin, half-filled with cold water, for 15 mins until risen and golden. Leave to cool (they will sink, but they are meant to). You can make the soufflés up to this stage up to 2 days ahead. Cover and chill.
- When ready to serve, turn the soufflés out of their dishes, peel off the lining paper, then put them on a baking sheet lined with small squares of baking paper. Top each soufflé with 1 tsp crème fraîche and a little cheese, then scatter with the reserved mushrooms. Bake at 190C/fan 170C/gas 5 for 10-15 mins until slightly risen and warmed through. Sprinkle with chives and serve.
Nutrition Facts : Calories 170 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 8 grams protein, Sodium 0.41 milligram of sodium
MUSHROOM SOUFFLE WITH PECORINO ROMANO
Make and share this Mushroom Souffle With Pecorino Romano recipe from Food.com.
Provided by ratherbeswimmin
Categories Asian
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Position oven rack in the center of oven; preheat oven to 400°.
- Generously butter an 8-inch souffle dish; sprinkle lightly with cheese, shaking the dish to coat evenly.
- Heat the oil in a large nonstick skillet over medium heat.
- Add in mushrooms; cook, stirring, until they begin to release their moisture.
- Increase heat to med-high; saute until the moisture evaporates, about 5 minutes.
- Stir in the parsley, rosemary, thyme, and garlic; saute for 1 minute.
- Add 1 teaspoon salt and a generous grinding of pepper; set aside to cool.
- Melt the butter in a small saucepan over low heat; add in flour; cook, stirring constantly, for 3 minutes.
- Gradually whisk in milk; bring to a boil, stirring constantly.
- Cook, stirring constantly, for 3 minutes; add in remaining 1 teaspoon salt and a grinding of pepper; remove from heat.
- In a big bowl, whisk the egg yolks until blended; whisk in a little of the white sauce to temper the eggs, then add the remaining sauce, whisking until blended.
- Add in mushrooms and cheese; stir.
- Add egg whites to a large bowl, then add in cream of tartar; beat slowly with an electric mixer until soft peaks form.
- Increase speed to high and beat until peaks are stiff and smooth.
- Using a rubber spatula, transfer about 1/3 of the egg whites to the mushroom sauce and gently fold in until blended.
- Add the remaining egg white to the sauce and gently fold in until blended; pour into prepared dish.
- Put the souffle in the oven and decrease temperature to 375°; bake until the souffle is puffed and golden, 30-35 minutes.
- If you like your souffle firm in the center, bake it for 5 minutes more; serve at once.
Nutrition Facts : Calories 269.8, Fat 20.6, SaturatedFat 9.3, Cholesterol 295.8, Sodium 995.6, Carbohydrate 9.9, Fiber 0.6, Sugar 1.3, Protein 11.8
SPINACH WITH WILD MUSHROOM SOUFFLé
Make and share this Spinach With Wild Mushroom Soufflé recipe from Food.com.
Provided by southern chef in lo
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Steam the spinach at a moderate heat for 3 to 4 minutes. Cool under running water, then drain, pressing out as much liquid as you can. Then chop finely. If using frozen spinach, defrost and squeeze dry.
- Gently sauté the garlic and mushrooms in butter; turn up the heat and evaporate the juices.
- When dry, add the spinach and transfer to a bowl. Cover and keep warm.
- Measure 3 tablespoons of milk into a bowl. Bring the remaining milk to a boil. Stir the flour and egg yolk into the milk that is in the bowl, and blend well. Stir the boiling milk into the eggs and flour mixture; return to the pan and simmer to thicken.
- Add the spinach mixture; season to taste with salt, pepper. and nutmeg.
- Butter a 3 3/4 cup soufflé dish, paying special attention to the sides.
- Sprinkle with a little of the cheese. Set aside.
- Whisk the egg whites until they hold soft peaks.
- Bring the spinach mixture back to a boil.
- Stir in a spoonful of beaten egg whites, and then fold the remaining mixture into the remaining egg whites.
- Turn into the soufflé dish; spread level. Sprinkle with the remaining cheese and bake in the oven for about 25 minutes until puffed, risen, and golden.
MUSHROOM AND CHEVRE SOUFFLE
Steps:
- DIRECTIONS Preheat the oven to 400° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet. In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the chèvre and mushrooms. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain. Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 45 minutes. Serve immediately.
EXOTIC MUSHROOM SOUFFLE
This light and tasty souffle is the perfect start to any meal. Exotic Mushrooms and Goats Cheese go great together, so why not try something new!
Provided by lhood13
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 190C/ 170C fan/ gas mark 5
- Slice the Exotic Mushrooms (for guidelines on how to prepare our mushrooms, visit our website www.mushroommeals.co.uk), grate the cheese, chop the sage and separate the eggs into to two separate bowls
- Put a saucepan on to a medium heat and add the butter, once it has melted add in the flour and whisk together to make a thick paste, cook for 1 minute, but don't let it burn. Then slowly whisk in the milk. Remove from the heat and whisk in the egg yolks. You should end up with a smooth paste, golden in colour. Put this mixture into a mixing bowl
- Meanwhile, in a separate frying pan, on a high heat, fry the Exotic Mushrooms in the olive oil and a bit of seasoning. Fry for 2-3 minutes, than add in the sage and cook for a further 3 minutes until golden and crispy. Add to the mixing bowl with the paste along with the grated cheese
- In a separate mixing bowl, whisk the egg whites and cream of tartar until you have soft peaks.
- Gradually fold in the egg whites into the Exotic Mushroom and Goats cheese mixture until it is all fully mixed together. Do this with a metal spoon to make sure you lose as little air as possible.
- Spoon the mixture into ramekins, this mixture will fill 6 ramekins so you have spares if need be (these souffles also freeze well, just freeze them once cooked and cooled. To reheat, defrost the souffles and bake in the oven for 20 minutes at 190C/ 170C fan/ gas mark 5!)
- Place on a baking tray and bake in the oven for 20-30 minutes until risen and golden - serve right away!
SPINACH, MUSHROOM AND GOUDA SOUFFLE
Provided by Georgia Downard
Categories Cheese Mushroom Brunch Dinner Spinach Healthy Self Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. 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 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 teaspoon olive oil; season with salt and pepper. Bake at 400°F until tender, 30 minutes.
MARY BERRY'S DOUBLE-BAKED MUSHROOM SOUFFLéS
These double-baked cheese and mushroom soufflés, from Mary Berry's BBC2 series Simple Comforts, are deliciously luxurious. They're served in a creamy spinach sauce for an extra layer of indulgence.
Provided by Mary Berry
Categories Dinner, Starter
Number Of Ingredients 1
Steps:
- 1. Preheat the oven to 220°C/200°C fan/Gas 7 and butter the ramekins generously. Lay a piece of kitchen paper in the base of a roasting tin - the paper stops the ramekins slipping in the tin. 2. Melt 25g (1oz) of the butter in a large, non-stick frying pan, add the mushrooms and fry them over a high heat for a few minutes. Cover the pan with a lid, lower the heat and cook for another 4 minutes, then remove the lid and fry over a high heat to evaporate the liquid. Remove the mushrooms with a slotted spoon and set them aside. 3. To make the soufflé base, melt the remaining butter in a saucepan. Whisk in the flour to make a roux and cook for a minute. Gradually add the hot milk and whisk over a high heat until you have a thickened, smooth sauce. 4. Remove the pan from the heat and beat in the egg yolks, one at a time, until the sauce is smooth. Add the mushrooms and the cheese and season, then set aside to cool a little. 5. Whisk the egg whites until soft peaks form. Stir about a tablespoon of egg whites into the egg and mushroom mixture and carefully fold it in, keeping everything light and airy. 6. Divide the soufflé mixture evenly between the ramekins and sit them on the paper in the roasting tin. Pour enough boiling water into the tin to come halfway up the sides of the ramekins. Bake the soufflés for about 15 minutes until risen and lightly golden. 7. To make the sauce, pour the cream into a jug and add the spinach and mustard. Season with salt and pepper and stir to combine. 8. To serve, preheat the oven to 220°C/200°C fan/Gas 7. Carefully run a knife around the edge of each ramekin and remove the soufflés. Sit the soufflés, browned side up, in an ovenproof dish, then spoon the sauce around them. Reheat for about 12 minutes until piping hot. Serve with dressed leaves or some brown bread. Prepare ahead: Can be made up to 8 hours ahead and reheated with the sauce as in step 8.
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MUSHROOM AND CHèVRE SOUFFLéS RECIPE - GRACE PARISI | …
From foodandwine.com
5/5 Total Time 45 minsServings 7
- Preheat the oven to 375° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
- In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the chèvre and mushrooms.
- In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
- Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 45 minutes. Serve immediately.
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- Preheat oven to 400°F with oven rack in lowest third of oven. Generously butter a 2-quart soufflé or baking dish and coat with ¼ cup Parmesan.
- Melt butter in medium saucepan over medium heat. Add shallot and mushrooms and cook, stirring often, until mushrooms begin to soften, about 5 minutes. Add flour and cook, stirring with a wooden spoon, until nutty smelling, about 3 minutes. Gradually whisk in milk in 4 additions. Bring to a gentle simmer and cook, whisking often, until thickened and mixture coats a spoon, 4 to 5 minutes. Remove from heat and stir in the spinach, ½ teaspoon kosher salt, several grinds black pepper, a pinch of nutmeg, and gruyere. Whisk in the egg yolks.
- Beat egg whites with an electric mixer on low speed. When they begin to foam, increase speed to high and beat until stiff peaks form, about 3 minutes. Gently fold ¼ of the whites into mushroom mixture, then fold mixture into remaining whites. Quickly transfer to prepared dish and top with remaining ¼ cup Parmesan.
- Transfer to oven on lower rack and immediately reduce temperature to 375°F. Bake until puffed and golden, 25 to 30 minutes.
FLUFFY MUSHROOM SOUFFLE OMELETTE - REAL FOOD RN
From realfoodrn.com
Reviews 11Estimated Reading Time 3 minsCategory Food
- Preheat oven to broil. 2. In a large skillet, saute the mushrooms in 2 tbsp butter until they are soft and fragrant.
- Pour mushrooms into a bowl and set aside. 4. Separate eggs and place into separate large bowls. 5. Whip egg whites using a hand mixer, until stiff peaks form. 6. Whisk egg yolks until liquefied. 7. Fold yolks into whites.
- Melt remaining 1 Tbsp of butter in the skillet and pour half of the egg mixture into the pan, smooth the top with a spatula. 9. Sprinkle mushrooms and 2 cups of cheese on top, distributing evenly.
- Scoop remaining egg mixture on top and smooth with a spatula. 11. On a medium-high burner allow the soufflé to cook for 5 minutes, undisturbed. 12. You can lift the edges with a spatula to see if the bottom is beginning to cook. 13. Next, place the skillet in the oven on Broil for 2-3 minutes, until there is a nice brown on top.
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