Individual Cheddar Mushroom Souffles Individual Cheddar Mushroom Souffles

Individual Cheddar Mushroom Souffle Image by: Individual Cheddar Mushroom Souffle Author: Canadian Living

These souffles can be made ahead and repuffed just before serving, which really removes the stress of feeding a crowd.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2007



In large skillet, heat 1 tbsp (15 mL) of the butter over medium-high heat; saute mushrooms with half each of the salt and pepper, stirring occasionally, until golden and no liquid remains, about 5 minutes. Set aside.

In large saucepan, melt remaining butter over medium heat; stir in flour and cook, stirring, for 1 minute. Slowly whisk in milk and remaining salt and pepper; cook, whisking, until boiling and thickened, about 5 minutes.

In large bowl, whisk egg yolks; slowly whisk in milk mixture. Place plastic wrap directly on surface; refrigerate until cool, about 45 minutes.

In separate bowl, beat egg whites until soft peaks form. Gently fold half into egg yolk mixture; fold in remaining egg whites. Fold in mushrooms, cheese and chives. Divide among eight greased 6 oz (175 mL) ramekins.

Set ramekins in roasting pan; pour in enough hot water to come halfway up sides of ramekins. Bake in 400°F (200°C) oven for about 30 minutes or until puffed and set. (Make-ahead: Remove to rack; let cool. Cover and refrigerate for up to 24 hours. Reheat on baking sheet in 400°F/200°C oven until repuffed, about 20 minutes.)

Nutritional facts Per serving: about

  • Sodium 321 mg
  • Protein 12 g
  • Calories 246.0
  • Total fat 19 g
  • Cholesterol 164 mg
  • Saturated fat 11 g
  • Total carbohydrate 7 g


  • Iron 6.0
  • Folate 14.0
  • Calcium 22.0
  • Vitamin A 20.0
  • Vitamin C 2.0
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Individual Cheddar Mushroom Souffles