

Prep time:
15 minutes
Cook time:
30 minutes
Servings:
Serves 10
2 1/2 tablespoons
1/4 cup
Parmigiano-Reggiano cheese, finely crumbled
1 cup
baby bella mushrooms, finely chopped
1/4 cup
shallots, finely chopped
1/4 teaspoons
rosemary
1/8 teaspoons
pepper
1 1/2 tablespoons
3/4 cup
milk
3/4 cup
gruyere cheese, grated
2
medium eggs, separated
2 drops
1 tablespoon
Impress your guests with this savory, gluten-free soufflé, best when served hot and fresh out of the oven! Gooey gruyere cheese combines with nummy baby bella mushrooms and a host of fresh ingredients and spices to offer a truly flavorful dish. So good!
- Preheat oven to 400° F.
- Coat inside of soufflé ramekins with ½ tablespoon Coconut Infusions™. Roll Parmigiano-Reggiano inside each ramekin. Place in refrigerator for 15 minutes.
- In a small pan on medium heat, melt 2 tablespoons Coconut Infusions™ coconut oil.
- Add mushrooms, shallots, rosemary, salt, and pepper, and sauté 3 to 5 minutes, until tender.
- Add gluten-free flour and cook for an additional 2 minutes.
- While continuously whisking, slowly pour in milk and bring to a boil, then remove from heat and cool for an additional 5 minutes.
- Place egg yolks in a large bowl and slowly whisk in cooled mushroom sauce.
- Add gruyere cheese, organic flax seeds, and hazelnut BetterStevia® drops.
- In a separate bowl, whisk egg whites until a medium peak is formed.
- In thirds, using a spatula, combine egg white into mushroom soufflé batter.
- Pour batter into prepared ramekins until full and bake in prepared oven for 12 minutes.
- Serve immediately and enjoy!
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Nutritional Information
Serving Size:
1 Ramekin (76 g)
Calories:
150
Total Fat:
12 g
Saturated Fat:
8 g
Protein:
8 g
Total Carbohydrate:
5 g
Dietary Fiber:
0 g
Cholesterol:
70 mg
Iron:
0 mg
Sodium:
150 mg
Calcium:
231 mg