Asiago Portobello Cheese Souffle Recipe

Name: Asiago Portobello Cheese Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cheese Souffle; 6 eggs, beaten; 1 cup fat free milk; 8 ounces Asiago cheese, shredded; 8 ounces monterey jack cheese, shredded; 1 1/2 cups low fat cottage cheese; 3-4 cloves fresh garlic, chopped; 1/2 teaspoon salt; 1/2 cup all-purpose flour; 1 teaspoon baking powder; non-stick cooking spray; 6 sheets frozen phyllo dough, thawed; 4 ounces portobello mushrooms, roughly chopped; 3 ounces light cream cheese, cubed; 3 tablespoons butter, melted; Arugula Chimichurri; 1 clove fresh garlic; 2 ounces fresh arugula; 1/4 teaspoon salt; juice of 1/2 medium lemon; 1/4 cup extra virgin olive oil; additional fresh arugula for garnish

Servings: persons

Cheese Souffle
6 eggs, beaten
1 cup fat free milk
8 ounces Asiago cheese, shredded
8 ounces monterey jack cheese, shredded
1 1/2 cups low fat cottage cheese
3-4 cloves fresh garlic, chopped
1/2 teaspoon salt
1/2 cup all-purpose flour
1 teaspoon baking powder
non-stick cooking spray
6 sheets frozen phyllo dough, thawed
4 ounces portobello mushrooms, roughly chopped
3 ounces light cream cheese, cubed
3 tablespoons butter, melted
Arugula Chimichurri
1 clove fresh garlic
2 ounces fresh arugula
1/4 teaspoon salt
juice of 1/2 medium lemon
1/4 cup extra virgin olive oil
additional fresh arugula for garnish

1
Preheat oven to 350 degrees F.
2
Whisk eggs and milk together in a large bowl. Stir in Asiago, monterey jack, cottage cheese, 3-4 cloves garlic and 1/2 teaspoon salt. Sift together flour and baking powder and add to cheese mixture.
3
Spray a 9 x 13-inch baking dish with cooking spray. Unfold 1 sheet of the phyllo dough and place on bottom of dish. Spray the sheet with cooking spray. Repeat the process by laying a second sheet of phyllo dough over the first sheet and spraying with cooking spray, until 6 sheets have been used. Pour cheese mixture over phyllo dough. Top with mushrooms and cream cheese. Pour melted butter over entire mixture. Bake for 50-60 minutes at 350 degrees, or until golden brown. In the meantime, put 2 cloves garlic in a food processor or chopper and pulse until chopped. Add arugula, 1/4 teaspoon salt and lemon juice. Slowly drizzle in olive oil while blending until combined.
4
Remove souffle from oven and allow to set for 8-10 minutes. Cut into 8 squares and garnish with arugula chimichurri sauce and fresh arugula.

1334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Cheese Souffle, 6 eggs, beaten, 1 cup fat free milk, 8 ounces Asiago cheese, shredded, and more.

Yes, Asiago Portobello Cheese Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Asiago Portobello Cheese Souffle

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