Gluten Free Gruyere Mushroom Soufflé

Prep time:

15 minutes

Cook time:

30 minutes

Servings:

Serves 10

2 1/2 tablespoons

Coconut Infusions™ Non-Dairy Butter Flavor, Organic

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

All-Purpose Flour, Gluten-Free

3/4 cup

milk

3/4 cup

gruyere cheese, grated

medium eggs, separated

2 drops

BetterStevia® Liquid, Hazelnut

1 tablespoon

Flax Seeds, Organic

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!

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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!