Vegetarian · ALWAYS FREE
Mushroom & spinach soufflés
A thick vegetable-and-cheese base is lightened with whipped egg whites and baked in individual dishes.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 375°F (190°C). Coat four straight-sided 10-fluid-ounce (1 cup + 4 tbsp + ⅞ tsp) ovenproof ramekins with 0.176 oz butter and place on a baking sheet. Cook mushrooms in 0.353 oz butter in a wide skillet over medium heat for 7-9 minutes, then add spinach and cook 2-3 minutes until no liquid pool remains. Spread on a plate and cool 10 minutes.
- Meanwhile melt remaining 0.529 oz butter in a saucepan, stir in flour and cook 1 minute. Gradually whisk in milk; simmer while stirring 2-3 minutes until thick. Remove from heat and cool 10 minutes until lukewarm. Stir in yolks, cheese, vegetables, salt, pepper and nutmeg.
- In a clean grease-free bowl beat egg whites until glossy peaks stand with a slight bend, not dry clumps. Stir one quarter into the thick base, then fold in the rest in two additions. Divide equally among ramekins, leaving at least 3/4 inch (2 cm) headroom.
- Bake 23-28 minutes without opening the door during the first 20 minutes, until puffed and centers reach 160°F (71°C) with no liquid egg. Serve immediately; settling is normal. Refrigerate any leftovers within 2 hours, use within 3-4 days and reheat to 165°F (74°C), expecting a firmer texture.
Estimated nutrition
Per serving · 1 of 4- Calories
- 242 kcal
- Protein
- 13.4 g
- Total carbohydrate
- 10.2 g
- Total fat
- 16.8 g
- Total sugars
- 3.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Four equal portions of batter are baked in four 10-fluid-ounce dishes. All vegetable juices are reduced into the mixture and all measured butter is counted, including possible dish residue.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Mushroom & spinach soufflés: raw white mushrooms; raw spinach; unsalted butter; all-purpose flour; whole milk; whole eggs without shells; cheddar made with vegetarian rennet; fine salt; ground black pepper; ground nutmeg. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
