Wild-Mushroom Spoon Bread

Serve with roasted chicken, beef, or pork.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 23%
  • Fat: 4.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 7.9g
  • Carbohydrate: 25.1g
  • Fiber: 2.4g
  • Cholesterol: 74mg
  • Iron: 1.9mg
  • Sodium: 355mg
  • Calcium: 71mg

Ingredients

  • 2 teaspoons vegetable oil
  • 1 cup chopped onion
  • 1 1/2 teaspoons minced fresh thyme
  • 2 garlic cloves, minced
  • 2 cups sliced shiitake mushroom caps
  • 2 cups sliced cremini mushrooms
  • 2 cups water
  • 3/4 teaspoon salt
  • 1 cup cornmeal
  • 1 cup 1% low-fat milk
  • 2 large egg yolks, lightly beaten
  • 4 large egg whites (at room temperature)
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, thyme, and garlic; sauté 3 minutes or until tender. Spoon onion mixture into a bowl; set aside. Add mushrooms to skillet. Cover and cook over low heat 8 minutes or until liquid nearly evaporates, stirring occasionally. Set aside.
  3. Combine water and salt in a large saucepan; bring to a boil. Gradually add cornmeal; stir constantly with a whisk. Cook 2 minutes; stir constantly. Remove from heat; stir in onion mixture, mushrooms, milk, and egg yolks.
  4. Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg whites into cornmeal mixture. Pour into a 2-quart soufflé dish coated with cooking spray. Bake at 400° for 40 minutes or until puffy and set.
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