Yuma, Arizona - Soufflé has a reputation for being notoriously difficult. But this spinach and mushroom soufflé is an exception. And here's a tip: When you cook with pungent cheeses, like Gruyère, you only need a small amount for strong flavor. It saves on calories and fat.
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Ingredients
- 1/2 cup panko bread crumbs
- 1/2 teaspoon unsalted butter
- 6 cups spinach, stems removed
- 2 cups crimini mushrooms, chopped
- 1/4 teaspoon salt and ground black pepper, mixed
- 1 1/3 cup skim milk
- 1 1/2 tablespoons cornstarch plus 3 tablespoons cold water
- 1/4 cup Gruyere cheese
- Pinch of ground nutmeg
- 3 egg whites