SOUFFLE MUSHROOMS Bill McFeaters
(my grandfather, who died in 1988)

24 large mushrooms 3 seperated eggs
3 Tbsp. melted butter 3/4 c. milk
3/4 c. grated Swiss cheese salt and pepper

Wash and trim mushrooms. Remove stems and chop enough to make 3/4 cup. Saute in 1/2 tablesppon butter for a few minutes, and add to cheese and crumbs in a bowl. Blend in egg yolks, milk, salt, and pepper. Beat eggs whites until stiff and fold in. Dip in mushroom caps in remaining butter and fill with egg/cheese mixture. Arrange on a baking sheet and bake at 400 degrees for 10 to 12 minutes, until puffed and brown. Serve immediately. Serves 24.