The Perfect Soufflé Side Dish Thanksgiving Recipe | Chef Jean-Pierre

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while margarine is a cost-effective option.

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is more economical.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a zero-calorie sweetener, while honey can be cheaper depending on the market.

Preheat the oven to 375°F (190°C).

Prepare six-ounce souffle cups by coating them with Parmesan cheese and optionally using non-stick spray or butter.

Cut country bread into small cubes, removing the crust, and place them in the souffle cups for structure.

Sauté shallots until caramelized, then add mushrooms and cook until the water is evaporated.

Add salt and black pepper to the mushrooms while cooking to enhance flavor.

In a separate pot, melt Brie, cheddar, and Parmesan cheese with cream until smooth.

Add sautéed mushrooms and sun-dried tomatoes to the cheese mixture.

In a bowl, beat extra large eggs, adding more if making more souffles for extra structure.

Slowly mix the cheese and cream mixture into the beaten eggs, tempering them to avoid cooking the eggs.

Pour the custard mixture into the prepared souffle cups.

Bake in the preheated oven until puffed and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens