Mushroom-Gouda Souffle Recipe

Name: Mushroom-Gouda Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. fine dry breadcrumbs; 1 cup 1% low-fat milk; 2 Tbs. unsalted butter; 2 cups chopped fresh mushrooms, such as maitake and oyster (8 oz.); 3 Tbs. all-purpose flour; 1/2 tsp. salt; ⅛ tsp. cayenne pepper; 2 egg yolks; 4 egg whites; 1/2 cup shredded Gouda cheese (2 oz.)

Servings: persons

1
Preheat oven to 375F.
2
Set oven rack in lowest position.
3
Coat 1.5-qt.
4
souffle dish with cooking spray.
5
Dust sides and bottom with breadcrumbs.
6
Chill.
7
Heat milk in saucepan over medium heat until tiny bubbles form around edge.
8
Keep warm.
9
Melt butter in separate saucepan over medium heat.
10
Add mushrooms, and saute 5 minutes.
11
Sprinkle with flour; cook 1 minute more, stirring constantly.
12
Remove from heat; whisk in warm milk.
13
Return to burner, and cook 1 minute, or until very thick, whisking constantly.
14
Remove from heat; whisk in salt and cayenne.
15
Whisk in egg yolks one at a time.
16
Beat egg whites with electric mixer until stiff peaks form.
17
Fold one-quarter of egg whites into yolk mixture.
18
Repeat with remaining egg whites, gradually sprinkling in cheese.
19
Scrape into prepared souffle dish.
20
Bake 35 minutes, or until puffy and browned.

1164

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 Tbs. fine dry breadcrumbs, 1 cup 1% low-fat milk, 2 Tbs. unsalted butter, 2 cups chopped fresh mushrooms, such as maitake and oyster (8 oz.), and more.

Yes, Mushroom-Gouda 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.

That's it — enjoy your meal!

Mushroom-Gouda Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions