Cheddar-Garlic Portabella Soufflés
Notes: Instead of cheddar you can use aged gouda or a robust, semifirm sheep's milk cheese such as Toscano or San Andreas. Garnish soufflés with additional chives.
How to Make It
Step 1
1
Rinse and drain mushrooms. Trim stems off flush with caps. Trim discolored ends from stems, then finely chop stems. Set caps, cup sides up, on a 12- by 15-inch baking sheet.
Step 2
2
Cut 4 sheets of foil, each 12 by 16 inches. Fold each sheet lengthwise in half, then in half again. Generously butter 1 side of each foil strip and dust with bread crumbs. Tightly wrap each foil strip, crumb side in, around a mushroom cap, overlapping ends; secure with metal paper clips.
Step 3
3
In a 2- to 3-quart pan over medium heat, stir 2 tablespoons butter, garlic, and mushroom stems until stems are browned and limp, about 8 minutes. Add flour, salt, and pepper, and stir 1 minute more. Remove from heat and whisk in milk until mixture is smooth. Stir over high heat until boiling, about 1 minute.
Step 4
4
Remove from heat, add 1 cup cheese, and stir until melted. Add chives and egg yolks, and stir to blend.
Step 5
5
In a deep bowl with a mixer on high speed, whip egg whites until stiff, moist peaks form. Stir about 1/3 of the whites into cheese mixture, then gently fold cheese mixture into remaining whites just until blended.
Step 6
6
Spoon mixture equally into mushroom caps. Sprinkle evenly with remaining cheese.
Step 7
7
Bake in a 375° oven until souffles are well browned, about 30 minutes (about 25 minutes in a convection oven). Quickly remove paper clips and pull foil free, easing away with a knife tip if necessary. With a wide spatula, transfer soufflés to plates.
Ingredients
4 portabella mushrooms (4- to 4 1/2-in. caps; 3/4 to 1 lb. total)
About 2 1/2 tablespoons butter or margarine
3 tablespoons fine dried breadcrumbs
1 1/2 tablespoons minced garlic
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup low-fat milk
1 1/4 cups (5 oz.) shredded sharp cheddar cheese
2 tablespoons chopped fresh chives
4 large eggs, separated
Directions
Step 1
1
Rinse and drain mushrooms. Trim stems off flush with caps. Trim discolored ends from stems, then finely chop stems. Set caps, cup sides up, on a 12- by 15-inch baking sheet.
Step 2
2
Cut 4 sheets of foil, each 12 by 16 inches. Fold each sheet lengthwise in half, then in half again. Generously butter 1 side of each foil strip and dust with bread crumbs. Tightly wrap each foil strip, crumb side in, around a mushroom cap, overlapping ends; secure with metal paper clips.
Step 3
3
In a 2- to 3-quart pan over medium heat, stir 2 tablespoons butter, garlic, and mushroom stems until stems are browned and limp, about 8 minutes. Add flour, salt, and pepper, and stir 1 minute more. Remove from heat and whisk in milk until mixture is smooth. Stir over high heat until boiling, about 1 minute.
Step 4
4
Remove from heat, add 1 cup cheese, and stir until melted. Add chives and egg yolks, and stir to blend.
Step 5
5
In a deep bowl with a mixer on high speed, whip egg whites until stiff, moist peaks form. Stir about 1/3 of the whites into cheese mixture, then gently fold cheese mixture into remaining whites just until blended.
Step 6
6
Spoon mixture equally into mushroom caps. Sprinkle evenly with remaining cheese.
Step 7
7
Bake in a 375° oven until souffles are well browned, about 30 minutes (about 25 minutes in a convection oven). Quickly remove paper clips and pull foil free, easing away with a knife tip if necessary. With a wide spatula, transfer soufflés to plates.
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