Spinach Mushroom Souffle

Spinach Mushroom Souffle

Want something that looks fancy to impress and tastes delish?  Try this spinach mushroom souffle.  This one has savory spinach and mushroom but you can use what you have on hand.  If it deflates after coming out of the oven it will still be delicious.  A nice healthy substitute for Yorkshire Pudding.  Never fails to impress! 





2 Tbs olive oil

3 Tbs 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 if a souffle’ dish with cooking spray and coat with almond flour.   You can 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 saute 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 boil.  Whisk in the arrowroot powder.  Pour over 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 they are stiff (form peaks).  Gently fold the egg whites into the milk, spinach, mushroom and onion mixture.   Pout into souffle dish and bake for 40 minutes.  Do not open the oven at all.  Allow to rest for 5 minutes before serving.  

NUTRITIONAL CONTENT per 1/4: calories 239.99; fat 118.39g; carbohydrates 6.77g; protein 11.85g

Original recipe from The Paleo Cookbook