The good thing about this dish (apart from it deliciousness) is that you can prepare the souffles the day before if you want.


Image of Twice Baked Souffle on Mushroom Steak

Twice Baked Souffle on Mushroom Steak

  • 250g (8oz) low fat cream cheese
  • 4 egg yolks
  • 150g (5oz) strong cheddar cheese, grated
  • 5 egg whites
  • 150ml (5 floz) pouring cream
  • 50g (1.7oz) grated parmesan cheese
  • 1tbsp olive oil
  • 15g (0.5oz) butter or margarine
  • 6 field or Portobello mushrooms
  • Grease 6 x 150ml (5oz) ramekins.
  • Put the cream cheese into a bowl with the egg yolks and beat until smooth.
  • Add the cheddar cheese and season with salt and pepper.
  • Whisk the eggwhites until they form stiff peaks.
  • Stir a heaped tablespoon of egg yolk mixture into the egg-whites to loosen them. Then gently fold in the remainder of the egg mix using a metal spoon. Make sure to mix thoroughly so there are no lumps of egg white, but take care not to knock all the air out of the mix.
  • Spoon the mixture into the ramekins. Stand in a roasting tin and pour in boiling water to halfway up the sides of the ramekins.
  • Bake at 180°C (350°F) for 20 minutes.
  • Remove from oven and cool.
  • At this stage you can continue with the rest of the recipe or put the souffles in the fridge until the next day if you need to.
  • Remove soufflés from ramekins.
  • Fry the mushrooms in oil and butter until tender. Place the mushrooms face up in a dish and place a soufflé on each one. Spoon cream over and around soufflés and mushrooms. Scatter parmesan cheese on top.
  • Cook at 220°C (430°F) for 15-20 minutes.

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