Mushrooms stuffed with spinach soufflé

Name: Mushrooms stuffed with spinach soufflé
Cuisine: Indian
Ingredients: 3 tablespoons/1½ oz unsalted butter; 3 tablespoons olive oil; 24 large mushroom caps, wiped clean with paper towels; 24 large mushroom caps, wiped clean with paper towels; 1 cup cooked spinach, drained and chopped; 4 oz/1 cup freshly grated Cheddar cheese; 1½ tablespoons flour; 6 fl oz milk; 1 teaspoon Dijon mustard; ¼ teaspoon freshly grated nutmeg; ¼ teaspoon freshly ground black pepper; 4 egg whites, chilled; ¼ teaspoon cream of tartar; ½ teaspoon salt

Preparation info

Quantity:
24
stuffed mushrooms

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

An elegant accompaniment to the meat course, these pretty puffed morsels were a speciality of our cook. I also feel he was relieved to find another presentation for the mali’s beloved “espinidge,” which used to turn up relentlessly in unadorned form at the nursery dinner table.

Ingredients

3 tablespoons/1½ oz unsalted butter
3 tablespoons olive oil

Asia
Europe
India
United Kingdom
Side dish
Dinner
Vegetarian

Method

Preheat the oven to 425°F (220°C, Gas Mark 7).
Melt the butter over low heat in a pan and add the olive oil. Use a pastry brush to coat the outside of the mushroom caps with the mixture and set them, cavity-side up, in a shallow, greased baking tin.