Recipe - Mushrooms Stuffed With Cheese Souffle

1 pound Extralarge mushrooms; stems
removed
1 Leek
One fourth cup Drycurd cottage cheese
1 teaspoon Dijon mustard
1 Egg white
1 teaspoon Paprika

Blanch the mushrooms in boiling water for about 2 minutes. Remove from the
water and drain, stemside down, while you prepare the filling.

Remove tough green leaves from the leek. Trim the root end and slice the
leek in half lengthwise. Rinse well to remove any grit from between the
layers. Mince.

In a small bowl, mix the leeks, cottage cheese and mustard. In another
small bowl, beat the egg white until stiff peaks form. Fold into the
cottage cheese mixture. Spoon the filling into the mushroom caps. Sprinkle
with paprika.

Bake at 400 degrees F until the filling is set, about 20 minutes. Serves 6.

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 22, 1998