The egg whites make this filling light and airy. I had so much fun coming up with this recipe. It is big on flavor and pretty low calorie as well. They are a real WOW when people try them! I hope you like them too!
Blue Cheese Stuffed Mushrooms - Souffle style!
12 large crimmini mushrooms
3/4 cup blue cheese crumbled
1/4 cup Parmesan grated plus more for tops
2 beaten egg whites plus one yolk (room temp)
3 cloves garlic minced
1-2 tbs seasoned bread crumbs
1/4 chopped chives
1 tsp fresh thyme
1 tbs fresh parsley
1 tbs butter melted
1/8 tsp cream of tartar
Pinch of salt and freshly ground black pepper
Remove stems from mushrooms and save. Hollow out the centers.
For the filling, add the minced garlic to butter and melt. Let cool
Mix the cheeses & egg yolk along with the other ingredients except for the egg
white.
Beat the egg whites with cream of tartar to firm peaks. (about 6 minutes)
Fold in about 1/3 of the whites to the filling to lighten, then gently fold in
the rest of the whites.
Spray the mushroom caps with olive oil cooking spray and season with s&p.
Turn the mushroom caps over and put a heaping filling in each one.
Bake in a 375 degree oven for 15-20 minutes until puffed and golden.
Left overs can be frozen and re-heated
What did you do with the stems?
ReplyDeleteI saved them for mushroom stock. I use it for soup!
ReplyDelete