Mushroom and Cheese Soufflé Toast – Kid-approved Mother’s Day recipe

Mother’s Day is less than a week away, and it is time to plan for that special day. If you are looking for a recipe that will surprise Mum, it is this Mushroom and Cheese Soufflé Toast recipe.

It is really not so hard to prepare soufflé. Just don’t open the oven door during the cooking time and your masterpiece in the oven will stay intact.  

This savoury bite is a delicious breakfast to serve Mum in bed. Soufflé is light and fluffy and pairs excellently with mushrooms and cheese. Served on lightly toasted white bread, it is simply divine.

This recipe is kid-approved so if you help little ones to prepare something special for their Mum, this recipe will get the green light from them.

Prepare this Mushroom and Cheese Soufflé Toast recipe in less than half an hour and serve immediately. Make sure you prepare enough for the whole family as it is a very tempting breakfast.

Mushroom and Cheese Soufflé Toast Recipe

5 from 1 vote

Recipe by South African Mushroom Farmers’ Association Course: BreakfastCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Ingredients

• 15 ml 15 oil

• 150 g 150 button or portabellini mushrooms, sliced

• 3 3 spring onions, sliced

• 30 ml 30 butter

• 25 ml 25 cake flour

• 80 ml 80 hot milk

• 5 ml 5 Dijon mustard

• 50 g 50 cheddar cheese, grated

• salt and milled black pepper

• 2 2 eggs, separated

• 4 slices 4 white bread, lightly toasted

• 5 ml 5 parsley, chopped

Method

• Preheat the oven to 220°C.
• Heat the oil in a pan and fry the mushrooms for 4 – 5 minutes.
• Add the spring onions and cook for another minute. Set aside and reserve one third for garnish.
• Melt the butter in a pan and stir in the flour and cook for 3 minutes, mixing well.
• Add the hot milk and stirring continuously, keep stirring, for 2 – 3 minutes.
• Remove from the heat and stir in the mustard and cheese.
• Allow to cool slightly and stir in the egg yolks and reserved mushroom mixture. Season well with salt and pepper.
• In a spotlessly clean bowl, whisk the egg whites, using an electric whisk, until soft peaks form.
• Carefully fold the egg whites into the mushroom mixture.
• Arrange the toast slices onto a baking sheet and spoon the mixture onto the toasts.
• Bake for 5 – 6 minutes or until golden and puffy. Serve at once topped with the reserved mushrooms and some parsley.

Notes

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Over the next few days, we will post a number of Mother’s Day recipe ideas. So keep checking our recipe page for some delicious recipes to make Mum feel loved and appreciated!

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