Gluten Free Gruyere Mushroom Soufflé

Prep time: 
15 minutes
Cook time: 
30 minutes
Serves 10
1/4 cup
Parmigiano-Reggiano cheese, finely crumbled
1 cup
baby bella mushrooms, finely chopped
1/4 cup
shallots, finely chopped
1/4 teaspoons
1/8 teaspoons
1 1/2 tablespoons
3/4 cup
3/4 cup
gruyere cheese, grated
medium eggs, separated
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!

  1. Preheat oven to 400° F.
  2. Coat inside of soufflé ramekins with ½ tablespoon Coconut Infusions™. Roll Parmigiano-Reggiano inside each ramekin. Place in refrigerator for 15 minutes.
  3. In a small pan on medium heat, melt 2 tablespoons Coconut Infusions™ coconut oil.
  4. Add mushrooms, shallots, rosemary, salt, and pepper, and sauté 3 to 5 minutes, until tender.
  5. Add gluten-free flour and cook for an additional 2 minutes.
  6. While continuously whisking, slowly pour in milk and bring to a boil, then remove from heat and cool for an additional 5 minutes.
  7. Place egg yolks in a large bowl and slowly whisk in cooled mushroom sauce.
  8. Add gruyere cheese, organic flax seeds, and hazelnut BetterStevia® drops.
  9. In a separate bowl, whisk egg whites until a medium peak is formed.
  10. In thirds, using a spatula, combine egg white into mushroom soufflé batter.
  11. Pour batter into prepared ramekins until full and bake in prepared oven for 12 minutes.
  12. Serve immediately and enjoy!

Nutritional Information

Serving Size: 
1 Ramekin (76 g)
Total Fat: 
12 g
Saturated Fat: 
8 g
8 g
Total Carbohydrate: 
5 g
Dietary Fiber: 
0 g
70 mg
0 mg
150 mg
231 mg