parmessan souffle

Mushroom Parmesan Soufflé

For Mushroom Filling
  • 100 gms
  • 3 cloves
  • 10 ml
  • 30 gms
  • 1
For Soufflé Filling
  • 10 gms
  • 100 ml
  • 30 gms
  • To Taste
  • 3 gms
How To Make?
  • Slice the mushrooms into fine slices. Slice the garlic too in fine slices. Shred the Parmesan and keep aside.
  • In a sauce pan, heat olive oil and sauté garlic and mushrooms till soft along with chilies. Once done, add Parmesan and mix well. Keep it aside.
  • In the same pan, heat butter and add in it flour till it gets cooked well. Pour in it milk slowly and keep stirring till it thickens. Season it as needed.
  • Add in it the mushroom mix and stir well.
  • Once done, keep it aside and bring it to room temperature.
  • Add the baking powder and give a quick good stir.
  • Grease the soufflé moulds with butter and fill-in the prepared mixture till it covers 75% of the mould. There has to be space for soufflé to rise well while being baked.
  • Bake them at 220 degrees Celsius for 12 minutes.

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  • 5 mins
  • 20 minutes
  • 2
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Guest Author, Women Planet