Cheddar-Garlic Portabella Soufflés

Cheddar-Garlic Portabella Soufflés 

A Savory, Elegant Mushroom Masterpiece

These Cheddar-Garlic Portabella Soufflés are the definition of elevated comfort food. Earthy portabella mushrooms, sharp cheddar cheese, and aromatic garlic come together in a light yet deeply flavorful soufflé that feels both impressive and approachable. Perfect for brunch, a refined vegetarian main, or an elegant dinner party starter, this dish proves soufflés don’t have to be intimidating.

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Table of Contents

1. Why Savory Soufflés Deserve a Place on Your Table

2. Ingredients

3. Step-by-Step Instructions

4. Tips for Foolproof Soufflés

5. Serving Suggestions

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Why Savory Soufflés Deserve a Place on Your Table

Savory soufflés showcase technique, texture, and flavor balance. Unlike sweet versions, they highlight umami-rich ingredients—cheese, mushrooms, and herbs—while remaining light and airy. Portabella mushrooms add depth and structure, while cheddar brings sharpness and richness, making this soufflé satisfying without being heavy.

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Ingredients

• 3 tablespoons unsalted butter, plus more for ramekins

• 2 large portabella mushrooms, finely chopped

• 2 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 1 cup whole milk, warmed

• 1 cup sharp cheddar cheese, finely grated

• 3 large eggs, separated

• ½ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• ¼ teaspoon smoked paprika or nutmeg (optional)

• Fresh thyme or chives, finely chopped (optional)

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Step-by-Step Instructions

Step 1: Prepare the Ramekins

1. Preheat oven to 190°C (375°F).

2. Generously butter four ramekins and lightly dust with grated cheddar or flour.

Step 2: Sauté the Mushrooms

1. Melt butter in a skillet over medium heat.

2. Add chopped portabella mushrooms and cook until moisture evaporates and mushrooms are tender.

3. Stir in garlic and cook for 30 seconds until fragrant. Remove from heat.

Step 3: Make the Base

1. In a saucepan, melt butter over medium heat.

2. Whisk in flour and cook 1 minute to form a roux.

3. Gradually whisk in warm milk until smooth and thickened.

4. Remove from heat and stir in cheddar cheese until melted.

5. Mix in mushroom mixture, egg yolks, salt, pepper, and paprika or nutmeg if using.

Step 4: Whip Egg Whites

1. In a clean bowl, beat egg whites until stiff but glossy peaks form.

Step 5: Fold & Fill

1. Gently fold one-third of the egg whites into the cheese mixture to loosen it.

2. Carefully fold in the remaining egg whites without deflating.

3. Divide mixture evenly among prepared ramekins.

Step 6: Bake

1. Place ramekins on a baking tray.

2. Bake for 20–25 minutes, until puffed, golden, and just set in the center.

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Tips for Foolproof Soufflés

• Use room-temperature eggs for better volume.

• Do not overmix once egg whites are folded in.

• Serve immediately—soufflés wait for no one.

• Sharp cheddar matters: It provides structure and bold flavor.

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Why This Recipe Works

• Earthy mushrooms add umami depth

• Cheddar cheese provides structure and sharpness

• Garlic enhances aroma without overpowering

• Balanced richness and light texture

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Serving Suggestions

• Serve with a simple green salad and vinaigrette.

• Pair with roasted asparagus or sautéed greens.

• Complements dry white wines such as Chardonnay or Sauvignon Blanc.

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Meta Description (SEO-Friendly):
Cheddar-Garlic Portabella Soufflés are savory, light, and packed with rich mushroom and cheddar flavor. An elegant vegetarian dish perfect for brunch or dinner.

Rich Snippet Idea:

• Recipe Type: Appetizer / Vegetarian Main

• Cuisine: French-Inspired / Modern

• Prep Time: 20 minutes

• Cook Time: 20–25 minutes

• Servings: 4

OTHER RECIPES

...a nice convection oven recipe to try ! 

 convection oven INGREDIENTS 

 * 4 portabella mushrooms (4- to 4 1/2-in. caps; 3/4 to 1 lb. total) 

 * About 2 1/2 tablespoons butter or margarine 

 * 3 tablespoons fine dried breadcrumbs 

 * 1 1/2 tablespoons minced garlic 

 * 1/4 cup all-purpose flour 

 * 1/4 teaspoon salt 

 * 1/4 teaspoon pepper 

 * 3/4 cup low-fat milk 

 * 1 1/4 cups (5 oz.) shredded sharp cheddar cheese 

 * 2 tablespoons chopped fresh chives 

 * 4 large eggs, separated 

 convection oven INSTRUCTIONS 

 1. Rinse and drain mushrooms. Trim stems off flush with caps. Trim discolored ends from stems, then finely chop stems. Set caps, cup sides up, on a 12- by 15-inch baking sheet. 

2. Cut 4 sheets of foil, each 12 by 16 inches. Fold each sheet lengthwise in half, then in half again. Generously butter 1 side of each foil strip and dust with bread crumbs. Tightly wrap each foil strip, crumb side in, around a mushroom cap, overlapping ends; secure with metal paper clips. 

3. In a 2- to 3-quart pan over medium heat, stir 2 tablespoons butter, garlic, and mushroom stems until stems are browned and limp, about 8 minutes. Add flour, salt, and pepper, and stir 1 minute more. Remove from heat and whisk in milk until mixture is smooth. Stir over high heat until boiling, about 1 minute. 

4. Remove from heat, add 1 cup cheese, and stir until melted. Add chives and egg yolks, and stir to blend. 

5. In a deep bowl with a mixer on high speed, whip egg whites until stiff, moist peaks form. Stir about 1/3 of the whites into cheese mixture, then gently fold cheese mixture into remaining whites just until blended.

 6. Spoon mixture equally into mushroom caps. Sprinkle evenly with remaining cheese. 7. Bake in a 375° oven until souffles are well browned, about 30 minutes (about 25 minutes in a convection oven). Quickly remove paper clips and pull foil free, easing away with a knife tip if necessary. With a wide spatula, transfer soufflés to plates. Enjoy it ! Convection Oven Recipes

sicilian-style-strata.

Cheddar-Garlic Portabella Soufflés Video: