Bursting with the flavors of crimini (baby portobello) mushrooms, Parmesan (or Romano) cheese and mild goat cheese, these puffed and golden phyllo souffles are sure to satisfy.
- 1 teaspoon olive oil
- 2 shallots, finely chopped
- 1 cup crimini (baby portobello) mushrooms, cleaned and finely chopped
- Cooking spray
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 2 large eggs, separated, the whites at room temperature
- 2 tablespoons Parmesan (or Romano) cheese, finely grated
- 2/3 cup soft mild goat cheese, crumbled
In a medium skillet, heat 1 teaspoon oil over medium heat. Add shallots and mushrooms and cook for about 8 to 10 minutes, or until mushrooms are tender. Remove from heat and let cool.
Lightly coat a 4” cup muffin pan with cooking spray. Layer 5 phyllo sheets, lightly coating each with cooking spray. Cut two, 5-inch circles from phyllo stack. Place cut shape into the muffin cup. Carefully push phyllo into cup, pressing firmly against bottom and sides. Repeat process 3 times to make 8 soufflé shells.
Bake empty phyllo shells in preheated 3501/4F oven for about 8 minutes or until golden. Let cool.
While phyllo shells are cooling, melt butter in a heavy saucepan over medium heat. Add the flour and salt and whisk for 1 minute. Add the milk in a stream, whisking, and bring to a boil. Lower heat and simmer, whisking until it is thick and smooth, about 2 minutes.
Remove from heat and whisk in egg yolks, Parmesan and goat cheese.
In a bowl, beat egg whites until stiff but not dry. Fold in one third of the whites into the cheese mixture, then gently fold in remaining whites. Spoon about 1 tablespoon of the mushroom mixture into each phyllo shell. Divide the cheese mixture evenly among the phyllo shells.
Bake soufflés in a preheated 3501/4F oven for about 15 minutes or until puffed and golden.