Mushrooms with Souffle Filling
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 4 out of 4
11 Ingredients
Number of servings
4
- 8 large flat mushrooms
- 2 shallots, finely chopped
- 2teaspoons thyme leaves, chopped
- 2 rasher bacon, trimmed and finely chopped
- 1/2 cup parmesan cheese, grated
- 1 pinch pepper (for seasoning)
- 1tablespoons olive oil
- 1 egg, yolk seperated, egg white whisked
- 1 clove garlic, crushed
- 1/2 cup breadcrumbs
- 1 pinch pink salt ground (to taste)
Nutrition per serving
1230kJ / 292Cal
1230 Kilojoules or 292 Calories
14% of daily energy intake*
Protein
18.2grams
Fat
16.8grams
Carbs
20.1grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 10
Preheat oven to 200°C.
Step 2 of 10
Line a baking tray with baking paper.
Step 3 of 10
Remove stalks from mushrooms and chop finely.
Step 4 of 10
Combine oil and garlic and season with salt and pepper. Brush both sides of mushrooms with oil. Place onto tray and bake for 10 minutes.
Step 5 of 10
Meanwhile, cook bacon, shallots and chopped mushroom in a frying pan over medium-high heat for 4 minutes. Add breadcrumbs and thyme. Cook until warmed through.
Step 6 of 10
Transfer to a bowl and stir in parmesan and egg yolk.
Step 7 of 10
In a separate bowl, whisk egg white until stiff peaks form. Fold into bacon mixture.
Step 8 of 10
Remove mushrooms from oven and fill with mixture.
Step 9 of 10
Return to oven to bake for 10 minutes or until mushrooms are tender and tops are golden.
Step 10 of 10
Serve with salad or as a side dish with grilled chicken.
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