Description
Goat cheese, mushrooms and flaky Phyllo dough are the star ingredients in these light and fluffy souffles.
Ingredients
- 1 teaspoon olive oil
- 2 shallots, finely chopped
- 1 cup crimini mushrooms, cleaned and finely chopped
- Cooking spray
- 20 sheets Athens® Phyllo Dough (9”x14”), thawed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk
- 2 eggs, separated, the whites at room temperature
- 2 tablespoons finely grated Parmesan cheese
- 2/3 cup crumbled Chevre (goat) cheese
Directions
In a medium saute pan, heat 1 teaspoon oil over medium heat. Add shallots and mushrooms and saute for 8 to 10 minutes, until mushrooms are tender. Remove from heat and let cool.
Lightly coat a muffin pan with cooking spray. Layer 5 Phyllo sheets, lightly coating each with cooking spray. Cut two 5-inch circles from Phyllo. Place each layered Phyllo circle into muffin pan, pressing firmly against bottom and sides. Repeat layering and cutting of Phyllo 3 more times to make 8 souffle shells. Bake empty Phyllo shells in preheated 3501/4F oven for 5 to 8 minutes or until golden brown. Let cool.
In a 2 quart saucepan melt butter over medium heat. Add the flour and whisk for 1 minute. Add the milk in a stream, whisking, and bring to a gentle boil. Lower heat and simmer for 2-3 minutes, until thick and smooth. Remove from heat and whisk in egg yolks, Parmesan and Chevre cheese. In a small bowl, beat egg whites until stiff but not dry. Fold half of the egg 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 in preheated 3501/4F oven for 15 to 20 minutes or until puffed and golden brown. Serve immediately.
