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Mushroom Souffle


A quick, easy, and delicious side dish.


For the Souffle

1. Sauté onions in melted margarine until golden brown. Add mushrooms and cook for five minutes.
2. In a two-quart saucepan, cook zucchini for seven to 10 minutes or until almost tender. Drain, mash, and combine with mushrooms.
3. Beat eggs with fork, add remaining ingredients, mixing well. Combine thoroughly with vegetables.
4. Pour into a seven-inch round pan. Bake in an oven heated to 350 degrees Fahrenheit for 35 minutes.


Sprinkle grated cheese on top and bake for additional seven to 10 minutes.


Photography and styling by Peri Photography