Spinach, Mushroom And Gouda Souffle Recipe

Name: Spinach, Mushroom And Gouda Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped shallots; 1 cup sliced shiitakes; 1 cup chopped spinach, blanched and squeezed; 4 large cloves garlic, chopped; 1 cup skim milk; 3 tablespoons flour; 2 whole eggs, separated; 1/3 cup grated smoked Gouda; 1/4 cup grated Pecorino Romano; 1 teaspoon Dijon mustard; 2 egg whites; 2 pints cherry tomatoes, halved; 1/2 cup chopped fresh basil (or parsley); 1 tablespoon chopped fresh thyme; 1 tablespoon red wine vinegar

Servings: persons

1/2 cup chopped shallots
1 cup sliced shiitakes
1 cup chopped spinach, blanched and squeezed
4 large cloves garlic, chopped
1 cup skim milk
3 tablespoons flour
2 whole eggs, separated
1/3 cup grated smoked Gouda
1/4 cup grated Pecorino Romano
1 teaspoon Dijon mustard
2 egg whites
2 pints cherry tomatoes, halved
1/2 cup chopped fresh basil (or parsley)
1 tablespoon chopped fresh thyme
1 tablespoon red wine vinegar

1
Heat oven to 375u00b0F. 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 souffle 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 souffle onto plates; top with tomatoes.
2
1 cup cubed roasted butternut squash per person. Toss squash with 2 teaspoon olive oil; season with salt and pepper. Bake at 400u00b0F until tender, 30 minutes.

377

kcal

Calories

Fat

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

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 15 ingredients. The key ingredients include: 1/2 cup chopped shallots, 1 cup sliced shiitakes, 1 cup chopped spinach, blanched and squeezed, 4 large cloves garlic, chopped, and more.

Yes, Spinach, Mushroom And 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!

Spinach, Mushroom And Gouda Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions