Asiago Portobello Cheese Souffle
Ingredients
- 6 eggs, beaten
- 1 cup fat free milk
- 8 ounces asiago cheese, shredded
- 8 ounces monterey jack cheese, shredded
- 1½ cups low fat cottage cheese
- 3-4 cloves fresh garlic, chopped
- ½ teaspoon salt
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- Non-stick cooking spray
- 6 sheets frozen phyllo dough, thawed
- 4 ounces portobello mushrooms, roughly chopped
- 3 ounces light cream cheese, cubed
- 3 tablespoons butter, melted
- 1 clove fresh garlic
- 2 ounces fresh arugula
- ¼ teaspoon salt
- Juice of ½ medium lemon
- ¼ cup extra virgin olive oil
- Additional fresh arugula for garnish
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