Printable Version
Blue cheese mushroom souffles
Ingredients
- 5 large open cup mushrooms – stalk removed, wiped and peeled
- 3 large British Lion eggs, separated
- 1 large teaspoon French Mustard
- 42g reduced fat cheddar, grated
- 5 The Laughing Cow Deli light triangles with blue cheese
- Low calorie cooking spray
- Finely chopped chives
- Salt & pepper
- Mixed fresh herbs (optional)
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.