Swiss Souffle Mushrooms

• 2 eggs
• 32 large fresh mushrooms
• 1/4 cup butter, divided
• 1 cup soft bread crumbs
• 3/4 cup shredded Swiss cheese
• 1/2 cup 2% milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground nutmeg, optional

1. Separate eggs; let stand at room temperature for 30 minutes. Remove stems from mushrooms and finely chop stems to measure 1 cup; set caps aside. Discard or save remaining mushroom stems for another use.
2. In a large skillet, saute chopped mushrooms in 2 tablespoons butter until tender; transfer to a large bowl. Add the bread crumbs, cheese, milk, egg yolks, salt, pepper and nutmeg if desired.
3. In a large bowl, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into mushroom mixture until no white streaks remain. Fold in remaining egg whites until combined. Spoon 1 tablespoon filling into each mushroom cap. Place on greased
4. . Melt remaining butter; drizzle over mushrooms.
5. Bake at 400u0b0 for 12-15 minutes or until mushrooms are tender and tops are golden brown.

eggs, mushrooms, butter, bread crumbs, swiss cheese, milk, salt, pepper, ground nutmeg

Taken from www.tasteofhome.com/recipes/swiss-souffle-mushrooms/ (may not work)