Blue cheese mushroom soufflés
Ingredients
- 5 large open cup mushrooms – stalk removed, wiped and peeled
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3 large British Lion eggs, separated
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1 large teaspoon French Mustard
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42g reduced fat cheddar, grated
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5 The Laughing Cow Deli light triangles with blue cheese
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Low calorie cooking spray
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Finely chopped chives
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Salt & pepper
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Mixed fresh herbs (optional)
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Preparation time: 20 mins, cooking time: 20 mins, serves: 5.
Johanna Webb’s blue cheese mushroom soufflés reached the final of the Eggs Factor recipe competition.
Slimming World Syns per serving: 2½ Syns on Extra Easy, Green and Original
Method
Preheat the oven to 180C
Prepare mushrooms and place underside up on a baking tray sprayed with low calorie cooking spray.
Into a bowl place the deli-light triangles, low fat cheddar, mustard, salt & pepper and mix together well. Set to one side.
Whisk the egg white until thick and fluffy, then in a separate bowl whisk the egg yolks well.
Carefully fold the egg white mixture into the egg yolk mixture. Add the finely chopped chives and mixed herbs (optional), adjust seasoning.
Use a knife, divide and spread the cheese and mustard mixture onto the upturned mushrooms, then top with the egg mixture.
Place in the oven for 20-25 minutes until golden brown.
Serve hot with fresh salad leaves.