A rich and creamy cheesy soufflé is studded with earthy portobello mushrooms and topped with a peppery bright arugula chimichurri sauce.
Ingredients
Cheese Souffle:
6 eggs, beaten
1 cup fat free milk
8 ounces Asiago cheese, shredded
8 ounces monterey jack cheese, shredded
1½ cups low fat cottage cheese
3-4 cloves fresh garlic, chopped
½ teaspoon salt
½ cup all-purpose flour
1 teaspoon baking powder
non-stick cooking spray
6 sheets frozen phyllo dough, thawed
4 ounces portobello mushrooms, roughly chopped
3 ounces light cream cheese, cubed
3 tablespoons butter, melted
Arugula Chimichurri:
1 clove fresh garlic
2 ounces fresh arugula
¼ teaspoon salt
Juice of ½ medium lemon
¼ cup extra virgin olive oil
additional fresh arugula for garnish
Instructions
Preheat oven to 350 degrees F.
Whisk eggs and milk together in a large bowl. Stir in Asiago, monterey jack, cottage cheese, 3-4 cloves garlic and ½ teaspoon salt. Sift together flour and baking powder and add to cheese mixture.
Spray a 9 x 13-inch baking dish with cooking spray. Unfold 1 sheet of the phyllo dough and place on bottom of dish. Spray the sheet with cooking spray. Repeat the process by laying a second sheet of phyllo dough over the first sheet and spraying with cooking spray, until 6 sheets have been used. Pour cheese mixture over phyllo dough. Top with mushrooms and cream cheese. Pour melted butter over entire mixture. Bake for 50-60 minutes at 350 degrees, or until golden brown. In the meantime, put 1 clove garlic in a food processor or chopper and pulse until chopped. Add arugula, ¼ teaspoon salt and lemon juice. Slowly drizzle in olive oil while blending until combined.
Remove souffle from oven and allow to set for 8-10 minutes. Cut into 8 squares and garnish with arugula chimichurri sauce and fresh arugula.