2 tsp. vegetable oil
\n1 cup chopped onion
\n1-1\/2 tsp. minced fresh thyme
\n2 garlic cloves, minced
\n2 cups sliced shiitake mushroom caps
\n2 cups sliced cremini mushrooms
\n2 cups water
\n3\/4 tsp. salt
\n1 cup cornmeal
\n1 cup 1% low-fat milk
\n2 large egg yolks, lightly beaten
\n4 large egg whites (at room temperature)
\nCooking spray
\nPreheat oven to 400 degrees. Heat oil in a large nonstick skillet over medium-high heat. Add onion, thyme, and garlic; saut\u00e9 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. 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. 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 souffl\u00e9 dish coated with cooking spray. Bake at 400 degrees for 40 minutes or until puffy and set.<\/p>\n
1 cup calories: 171<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. vegetable oil 1 cup chopped onion 1-1\/2 tsp. minced fresh thyme 2 garlic cloves, minced 2 cups sliced shiitake mushroom caps 2 cups sliced cremini mushrooms 2 cups water 3\/4 tsp. 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 Preheat oven to 400 degrees. Heat oil in a large nonstick skillet over medium-high heat. Add onion, thyme, and garlic; saut\u00e9 3 minutes…<\/p>\n