Shelly's Recipe

MUSHROOMS STUFFED WITH CHEESE SOUFFLE

Category: Stuffed Mushrooms

1 lb extra-large mushrooms, stems removed
1 leek
1/4 cup dry-curd cottage cheese
1 tsp Dijon mustard
1 egg white
1 tsp paprika

Blanch mushrooms in boiling water for about 2 minutes. Remove from water and drain, stem-side down, while preparing the filling.

Remove tough green leaves from the leek. Trim the root end and slice the leek in half lengthwise. Rinse well to remove any grit from between the layers. Mince.

In a small bowl, mix the leeks, cottage cheese and mustard. In another bowl, beat the egg white until stiff peaks from. Fold into cottage cheese mixture. Spoon filling into the mushroom caps. Sprinkle with paprika. Bake at 400 until filling is set, about 20 minutes.