These mini souffles are a nice addition to a bunch buffet or as a light summer lunch with a salad.

Mini Ham and Mushroom Souffles

6 tablespoons butter or margarine
1 cup sliced fresh mushrooms
6 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 cup shredded cheddar cheese (4 ounces)
1 cup diced fully-cooked ham
6 large eggs, separated
3/4 teaspoon cream of tartar

1. In a medium saucepan melt butter. Add mushrooms and saute till tender. Remove mushrooms, reserving drippings in pan. Stir flour, salt and pepper into drippings till smooth. Gradually stir in milk; cook over medium-high heat till thickened and bubbly, stirring constantly. Remove from heat; add cheese, stirring till melted. Stir in mushrooms and ham.
2. Beat egg whites and cream of tartar at high speed of electric mixer until stiff peaks form. Using clean beaters, beat egg yolks till thickened and lemon-colored, about 5 minutes. Fold ham mixture into yolks. Pour the yolk mixture over beaten egg whites; fold gently.
3. Spoon mixture into 6 ungreased 1 1/2-cup souffle dishes.
4. Bake in a 300°F (150°C) oven for 45 to 50 minutes or till a knife inserted near center comes out clean. Serve immediately.

Serves 6.

To Make One Large Souffle: Spoon mixture into an ungreased 2-quart souffle dish. Bake in a 300°F (175°C) oven for 50 to 60 minutes.

Nutrition Facts: Calories 363 calories Protein 18 grams Fat 27 grams Sodium 731 milligrams Cholesterol 307 milligrams

Recipe and photograph provided courtesy of Pork, Be Inspired®.