Asiago Portobello Cheese Souffle

  1. Preheat oven to 350 degrees F.
  2. Whisk eggs and milk together in a large bowl. Stir in Asiago, monterey jack, cottage cheese, 3-4 cloves garlic and 1/2 teaspoon salt. Sift together flour and baking powder and add to cheese mixture.
  3. Spray a 9 x 13-inch baking dish with cooking spray. Unfold 1 sheet of the phyllo dough and place on bottom of dish. Spray the sheet with cooking spray. Repeat the process by laying a second sheet of phyllo dough over the first sheet and spraying with cooking spray, until 6 sheets have been used. Pour cheese mixture over phyllo dough. Top with mushrooms and cream cheese. Pour melted butter over entire mixture. Bake for 50-60 minutes at 350 degrees, or until golden brown. In the meantime, put 2 cloves garlic in a food processor or chopper and pulse until chopped. Add arugula, 1/4 teaspoon salt and lemon juice. Slowly drizzle in olive oil while blending until combined.
  4. Remove souffle from oven and allow to set for 8-10 minutes. Cut into 8 squares and garnish with arugula chimichurri sauce and fresh arugula.

eggs, milk, cheese, cheese, cottage cheese, garlic, salt, allpurpose, baking powder, cooking spray, phyllo dough, portobello mushrooms, light cream cheese, butter, arugula chimichurri, garlic, arugula, salt, lemon, extra virgin olive oil, arugula

Taken from food52.com/recipes/22197-asiago-portobello-cheese-souffle (may not work)

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