All of us cheese fans are going to swoon over this. It’s cheesy, it’s garlicky (of course!), it’s shroomy, and oh so comforting after having a stressful week like mine. The phyllo dough crust is a nice added dimension, but the souffle is just as good without it, in my opinion. And yes, it’s pretty darned rich too (not all fluffy like we’re used to seeing soufflés), but I’ve lightened it a bit where I could. And the peppery bright zing of the arugula chimichurri really complements the full-bodied nature of the dish. —Sherry K-Jazzy Gourmet
fat free milk
Asiago cheese, shredded
monterey jack cheese, shredded
1 1/2 cups
low fat cottage cheese
cloves fresh garlic, chopped
non-stick cooking spray
sheets frozen phyllo dough, thawed
portobello mushrooms, roughly chopped
light cream cheese, cubed
clove fresh garlic
juice of 1/2 medium lemon
extra virgin olive oil
additional fresh arugula for garnish
In This Recipe
Preheat oven to 350 degrees F.
Whisk eggs and milk together in a large bowl. Stir in Asiago, monterey jack, cottage cheese, 3-4 cloves garlic and ½ teaspoon salt. Sift together flour and baking powder and add to cheese mixture.
Spray a 9 x 13-inch baking dish with cooking spray. Unfold 1 sheet of the phyllo dough and place on bottom of dish. Spray the sheet with cooking spray. Repeat the process by laying a second sheet of phyllo dough over the first sheet and spraying with cooking spray, until 6 sheets have been used. Pour cheese mixture over phyllo dough. Top with mushrooms and cream cheese. Pour melted butter over entire mixture. Bake for 50-60 minutes at 350 degrees, or until golden brown. In the meantime, put 2 cloves garlic in a food processor or chopper and pulse until chopped. Add arugula, ¼ teaspoon salt and lemon juice. Slowly drizzle in olive oil while blending until combined.
Remove souffle from oven and allow to set for 8-10 minutes. Cut into 8 squares and garnish with arugula chimichurri sauce and fresh arugula.