Spinach, Mushroom and Gouda Soufflé

INGREDIENTS

• 1Vegetable oil cooking spray
• 1/2cup chopped shallots
• 1cup shiitakes, sliced
• 1cup chopped spinach, blanched and squeezed
• 4large cloves garlic, chopped
• 1cup skim milk
• 3tablespoons flour
• 2whole eggs, separated
• 1/3cup grated smoked Gouda
• 1/4cup grated Pecorino Romano
• 1teaspoon Dijon mustard
• 2egg whites
• 2pints cherry tomatoes, halved
• 1/2cup chopped fresh basil (or parsley)
• 1tablespoon chopped fresh thyme
• 1tablespoon red wine vinegar

DIRECTIONS

1. Heat oven to 375°.
2. In a large skillet coated with cooking spray, cook shallots over medium-low heat, stirring, 3 minutes. Add shiitakes; stir until soft, 5 minutes. Add spinach and 1/2 chopped garlic; stir about 3 minutes. Season with salt and pepper. Remove from heat.
3. Whisk milk and flour in a small saucepan over medium-low heat. Bring to a boil, then reduce heat to a simmer, whisking, 5 minutes. Whisk egg yolks, one at a time, into milk-flour mixture; whisk in cheeses and mustard. Season with salt and pepper. Fold spinach mixture into egg mixture.
4. Beat egg whites in a bowl until firm peaks form. Stir 1/4 whites into spinach-egg mixture; fold in remaining whites.
5. Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake until puffed and golden, 30 minutes.
6. In a medium skillet coated with cooking spray, cook remaining chopped garlic, stirring, until lightly golden. Stir in tomatoes; cook 3 to 4 minutes. Stir in basil, thyme and vinegar; season with salt and pepper. Spoon soufflé onto plates; top with tomatoes.