Mushrooms Stuffed with Cheese Souffl?

6 Servings

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Mushrooms Stuffed with Cheese Souffl? Ingredients

1 lb Extra-large mushrooms; stems	1 ts Dijon mustard
1 Leek	1 Egg white
1/4 c Dry-curd cottage cheese	1 ts Paprika

Instructions for Mushrooms Stuffed with Cheese Souffl?

Put veggies and herbs with wine in large dutch over, cover and steam till tender put flour with 1 cup milk in a jar or plastic container with a lid, shake well Add 2 cups milk to veggies, bring to a simmer add flour and milk mixture to pot, a little at a time, keep shaking it up, stir and simmer til desired thickness is acheived (play with the amount of milk and flour, I just add stuff till I am happy with it.) Serve over eggless noodles, rice, baked or mashed potatoes or.... add a tossed salad with lots of yummy textures. For dessert, a beautiful tray with a variety of sliced/cubed fresh fruits and dipping sauces: vanilla yogurt fat free chocolate sauce Posted to fatfree digest V97 #050 by jrg14@cornell.edu (Jan Gordon) on Apr 7, 1997 Blanch the mushrooms in boiling water for about 2 minutes. Remove from the water and drain, stem-side down, while you prepare the filling. Remove tough green leaves from the leek. Trim the root end and slice the leek in half lengthwise. Rinse well to remove any grit from between the layers. Mince. In a small bowl, mix the leeks, cottage cheese and mustard. In another small bowl, beat the egg white until stiff peaks form. Fold into the cottage cheese mixture. Spoon the filling into the mushroom caps. Sprinkle with paprika. Bake at 400 degrees F until the filling is set, about 20 minutes. Serves 6. Posted to recipelu-digest by Sandy on Mar 22, 1998

Main Ingredient: MushroomsCuisine: Uncategorized