Mushroom Souffle

Serves 4 to 8


24 egg whites

5 zucchinis 1 yellow onion 1 lb. of white mushrooms

1 lb. of crimini mushrooms

2 tbsp of olive oil parsley (optional) salt and pepper


• Preheat oven to 425° F.

• Shred the zucchinis, mushrooms, and onion in a food processor.

• Place the mixture in a bowl.

• Add the egg whites.

• Season with salt and pepper and stir.

• Grease a casserole pan with olive oil.

• Place the mixture in the pan and bake for 1 hour or until brown.

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