This gluten free soufflé will impress your guests with this savory gooey gruyere cheese combines with nummy shitaki mushrooms and a host of fresh ingredients and spices to offer a truly flavorful dish.
This recipe was found at Better Body Foods and edited by Healthy Life Selections
INGREDIENTS
2 1/2 tablespoons Coconut Infusions™ Non-Dairy Butter Flavor, Organic 1/4 cup Parmigiano-Reggiano cheese, finely crumbled 1 cup shittaki finely chopped 1/4 cup shallots, finely chopped 1/4 teaspoons rosemary 1/8 teaspoons pepper 1 Cup Almond Flour
2 Tbsp Xanthan Gum 3/4 cup milk 3/4 cup gruyere cheese, grated 2 medium eggs, separated 2 drops Better Stevia® Liquid, Hazelnut 1 tablespoon Flax Seeds, Organic
DIRECTIONS
Preheat oven to 400° F.
Coat inside of soufflé ramekins with ½ tablespoon Coconut Infusions™. Roll Parmigiano-Reggiano inside each ramekin. Place in refrigerator for 15 minutes.
In a small pan on medium heat, melt 2 tablespoons Coconut Infusions™ coconut oil.
Add mushrooms, shallots, rosemary, salt, and pepper, and sauté 3 to 5 minutes, until tender.
Add blend of Almond Flour and Xanthan gum together and cook for an additional 2 minutes.
