Want something that looks impressive and tastes delish? Try this tasty spinach mushroom soufflé! Whether this is to challenge yourself in the ditch, to feed your family, or to show off to guests, this is is the perfect dish! This recipe is gluten-free, and uses savory spinach and mushroom, but you can easily substitute whatever what you have on hand (or what is about to go bad in your fridge). Have no fear- even it deflates after coming out of the oven, it will still be delicious!
2 tbsp olive oil
3 tbsp almond flour
1 cup mushrooms, sliced
1 onion, chopped
1/4 tsp ground pepper
2 cups almond milk (unsweetened)
1 tsp arrowroot powder
6 large eggs, separated
2 cups baby spinach
1/2 tsp salt
Preheat oven to 425 degrees
Spray the inside of a soufflé’ dish with cooking spray and coat with some almond flour. You could also use individual ones as well.
Heat the olive oil up over medium heat in a large skillet. Add the mushrooms and onions to skillet, and sauté until onions are translucent and soft, and the mushrooms browned. Set the mixture aside.
In a small sauce pan, heat the almond milk but do not let it boil. Whisk in the arrowroot powder, then pour over the mushroom and onions. Allow to cool.
Whisk the egg yolks together in small bowl and add to the cooled mushrooms and onions.
Put the egg whites in a mixer, or mix by hand, until it forms stiff peaks.
Gently fold the egg whites into the milk, spinach, mushroom and onion mixture.
Pour into souffle dish and bake for 40 minutes. Do not open the oven at all. Allow to rest for 5 minutes before serving.
Nutrition per 1/4: calories 241; fat 18.4g; carbohydrates 6.8g; protein 12g