Cheat's Baked Cheese Soufflés
15 min
Ingredients
Filling
- 200 grams button mushrooms, thinly sliced
- 1 clove garlic, crushed
- knob of butter
- sea salt and freshly ground pepper
- 3 handfuls of spinach leaves, well washed
- 1 cup grated aged cheddar or Gruyère cheese
Soufflé
- 8 eggs
- ½ cup cream
- grating of fresh nutmeg
- 4 teaspoons wholegrain mustard
- 1 tablespoon chopped chives
- sea salt and freshly ground pepper
- Parmesan for grating
- 4 x 1¼ cup capacity ovenproof ramekins greased with butter
Instructions
6 steps
- 1
Preheat the oven to 200˚C.
- 2
Filling - Heat the butter in a sauté pan and cook the mushrooms and garlic until tender and golden. Season.
- 3
Put the spinach in a large bowl and pour over a jug of boiling water. Turn to wilt then drain and refresh in cold water. Drain well. Place in a clean tea towel and squeeze out all the excess water. Chop finely.
- 4
Put the ramekins on a baking tray ready to place in the oven.
- 5
Whisk the eggs, cream, mustard and chives in a bowl and season generously. Divide the mushrooms, spinach and cheese between the ramekins and pour the egg mixture evenly over the top. Grate over some Parmesan and bake for 15 minutes until puffed and golden.
- 6
Serve immediately with a baby spinach, avocado and pine nut salad if desired.
Progress
0 / 6 steps
