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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
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.
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MUSHROOMS STUFFED WITH CHEESE SOUFFLE
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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