These bite-sized appetizers are going to be your go-to for any gathering this year! Or even if you just want to have them for lunch! These Asparagus and Mushroom Cheese Soufflé Bites take little effort to make and they’re hard to stop eating. Believe us, we ate way too many during the testing process!
What makes these bites so special?
The magical ingredient in these happens to be the humble egg. Yes, all the other things are what makes the flavor incredible, but the egg provides the light, airy, soufflé-like texture that contrasts perfectly with the crispy phyllo shells.
The phyllo shells should be easy to find in the frozen food section of your grocery store. We typically buy THIS brand, but use whatever you can find. Even though they are fully cooked already, they can easily stand up to 20 minutes at 350°F for the filling to set in this recipe.
What’s in the filling?
Pairing mushrooms with asparagus is a natural combo for the filling and provides a nice earthy and vibrant flavor with the rich creamy cheese filling.
The cream cheese and mascarpone are a nice combination here. You get the best of both worlds in a bite-sized appetizer that is great warm, right out of the oven, or at room temperature!
Enjoy!
We hope you enjoy this recipe for Asparagus and Mushroom Cheese Soufflé Bites. If you give them a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Looking for more appetizers for holiday entertainment? Check out these popular recipes:
- Mushroom Shallot and Mascarpone Cream Tartlets
- Parmesan Risotto and Mushroom Ragù Phyllo Cup Bites
- Jalapeño and Smoked Gouda Bagel Dog Bites
- Hazelnut Honey Garlic Baked Brie
- 4 Delicious Cheese-Filled Crêpe Recipes
Asparagus and Mushroom Cheese Soufflé Bites
Course: AppetizersCuisine: AmericanDifficulty: Easy45
pieces10
minutes20
minutes30
minutesIngredients
3 oz shitake mushrooms
1 Tbsp butter
Pinch of kosher salt and black pepper
½ tsp fresh rosemary – finely minced
2 Tbsp dry white wine
5 oz asparagus (thin asparagus works best – about the diameter of a pencil)
6 oz mascarpone cheese
6 oz cream cheese
3 oz crème frâiche
1 tsp kosher salt
1/8 tsp white pepper
1 Tbsp cornstarch
1 large egg
3 boxes of phyllo shells (15 per box/45 total)
Directions
- Clean and chop the mushrooms into medium rough dice (about the size of a dime). Heat the butter in a skillet over medium heat until it is completely melted. Add the mushrooms and stir to coat with the butter. Add a pinch of salt and pepper and the rosemary. Cook for several minutes, stirring occasionally. When the mushrooms have become tender and browned slightly, add the wine. Cook until the wine has completely been absorbed and evaporated (about 5 minutes). Remove the mushrooms to a bowl and set aside.
- Bring a medium pot of water to a boil and moderately salt the water. While the water is coming to a boil, prepare a bowl of ice water. Add the asparagus to the boiling water for about 45 seconds. Remove the asparagus from the boiling water with tongs or a spoon and immediately place them into the ice bath for at least 3 minutes.
- Preheat your oven to 350°F
- Remove the asparagus, and dry off any excess water with a paper towel. Cut off the tips of the asparagus and reserve. For the stalks, thinly slice them – as thick as the asparagus is wide is perfect.
- In a large bowl, add the mascarpone cheese, cream cheese, crème frâiche, salt, pepper, cornstarch, and egg. With a large fork, potato masher, a gloved hand mix the cheeses and the rest of the ingredients well. Add back the asparagus and mushrooms and fold in gently.
- Remove the phyllo shells from the freezer, and place them on a baking sheet. Fill each shell with the cheese and mushroom mixture – about a tablespoon per shell. It doesn’t have to be filled perfectly as it will set. Place an asparagus tip on top of each shell. Bake in the preheated oven for 20 minutes.
- Remove, let cool for a few minutes and serve.
