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Cheese Mushroom Souffle

5 tablespoons butter
1/2 pound sliced mushrooms
1 tablespoon chopped green onion
1/2 teaspoon seasoned salt
1/8 teaspoon ground nutmeg
3 tablespoons whole wheat flour
1 cup milk
2 tablespoons sherry
5 large egg yolks
5 large egg whites
1 1/4 cups shredded Swiss cheese, divided use

1. Melt butter in a skillet. Add chopped mushrooms and chopped green onion; cook, stirring, until all liquid evaporates, about 5 minutes. Add seasoned salt, nutmeg, and whole wheat flour. Gradually stir in milk and sherry. Blend in egg yolks one at a time, stirring well.
2. In a separate bowl, beat egg whites with an electric mixer until stiff peaks form. Fold the whites into the mushroom mixture until just blended. Fold in 1 cup grated Swiss cheese.
3. Spoon the mixture into a buttered baking dish and sprinkle 1/4 cup grated Swiss cheese on top.
4. Bake at 350°F (175°C) for 35 to 40 minutes or until puffy and golden.

Makes 4 servings.