Preheat oven to 375°. Set oven rack to middle position. Grease an ovenproof soufflé dish (or any ovenproof baking dish with some height) using ¾ tablespoon of butter substitute.

In a large nonstick sauté pan, heat remaining butter substitute until melted; add morels. Sauté mushrooms, 5–6 minutes. Let cool; when morels are cool to the touch, slice into rounds and set aside.

In a blender or food processor, process eggs, half-and-half, Parmigiano-Reggiano, mustard, salt and pepper until well blended and smooth.

Add cheddar cheese and reprocess, just to mix. Add cream cheese in small amounts until well blended. Remove cheese mixture to a bowl and stir in the morels, mixing thoroughly.

Place the soufflé ingredients into the greased soufflé dish and bake at 375°F for 70 minutes, or until top is golden brown and springs back when gently tapped with your finger. Remove the soufflé from the oven and serve immediately.

Note: Check soufflé at 60 minutes for doneness; timing will vary depending on baking dish. If soufflé seems to brown too quickly, turn heat down slightly.

Additional Cook’s Note: In all of my recipes, if you are not watching fat intake feel free to use butter, half and half, cheese and cream.