Mushroom Souffle
A savory mushroom souffle layered with bread, vegetables, and creamy mayonnaise, baked to perfection with Parmesan cheese—an elegant dish perfect for brunch or special dinners.
Ingredients
Instructions
- Saute mushrooms with celery, green peppers, and onions.
- Season with salt and pepper to taste.
- Mix the sautéed vegetables with mayonnaise.
- Place 4 or 5 slices of soft bread cubed at the bottom of a casserole dish.
- Spread a layer of the mushroom mixture over the bread.
- Add 3 to 4 slices of cubed bread on top of the mushroom mixture.
- Beat 2 eggs with 1 1/2 cups of milk and pour over the casserole.
- Refrigerate overnight.
- In the morning, spread undiluted mushroom soup over the mixture.
- Add 2 or 3 slices of cubed bread on top and refrigerate until ready to bake.
- Sprinkle with Parmesan cheese and bake at 350°F for 50 to 60 minutes.
Tips & Substitutions
For a lighter texture, use egg whites instead of whole eggs and incorporate them at the end. If you're in a pinch, you can substitute sour cream or Greek yogurt for the mayonnaise. Fresh herbs like thyme or parsley can enhance the flavor of the mushroom mixture. If you prefer a bit of heat, consider adding diced jalapeños for a kick.
Serving Suggestions
Serve the mushroom souffle warm as a hearty brunch option or light dinner. It pairs beautifully with a fresh garden salad or roasted vegetables for a complete meal. Consider serving it alongside Ham-Filled Party Rolls for a delightful spread, perfect for entertaining guests.
Storage & Reheating
Store any leftover mushroom souffle in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F for about 20-25 minutes, until heated through. For best results, cover with foil to prevent the top from over-browning while warming.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Souffle contains roughly 1693 calories, with 23g protein, 181g carbohydrates, and 100g fat. It is an excellent source of vitamin C (107% of the Daily Value), iron (57% of the Daily Value), and calcium (52% of the Daily Value), and a good source of dietary fiber and vitamin D. Note that it is relatively high in sodium, at 2412mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this souffle ahead of time?
Yes, this mushroom souffle can be prepared the night before and left to refrigerate. Just follow all the steps up to the point of baking. In the morning, simply spread the mushroom soup and bake as instructed.
What variations can I try with this recipe?
Feel free to experiment with different vegetables such as spinach or zucchini. You can also add cheese, like cheddar or feta, for added flavor. If you want a vegetarian option, omit any meat-based sides and serve with a light soup.
Can I freeze the mushroom souffle?
It's not recommended to freeze the souffle after baking, as it may affect the texture. However, you can freeze the prepared but unbaked casserole for up to a month. Thaw it overnight in the fridge before baking as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).