Savory mushroom cheesecake

Yield: 1 servings

Measure Ingredient
1 tablespoon Olive oil
1 cup Quartered domestic mushrooms
½ cup Sliced fresh shiitake mushrooms
3 \N Shallots; chopped
1 \N Head roasted garlic
½ cup Chopped sun-dried tomatoes
10 \N Spinach leaves; stems trimmed
1 pounds Cream cheese
3 \N Eggs
1 \N Lemon; Zest of
\N \N Salt and black pepper to taste

Preheat oven to 350 degrees F. Heat oil in a large saute pan until very hot. Add mushrooms and saute for 3 to 4 minutes. Add shallots, garlic, tomatoes, and spinach and saute just until the spinach wilts. Remove from the heat and allow to cool. Cut cream cheese into small cubes and place, along with the eggs and lemon zest, in a food processor. Blend until smooth, stopping to scrape down the sides every so often. Pour mixture into a medium-size bowl and fold in the cooled mushroom mixture. Season with salt and pepper. Place in a greased 9-inch cake pan.

Bake for 30 to 45 minutes, or until a knife inserted in the center comes out clean. Remove from the oven and let cool for 10 to 15 minutes, then invert pan onto a serving plate and remove. Serve warm.

Serves twelve.

Converted by MC_Buster.

Per serving: 2026 Calories (kcal); 186g Total Fat; (80% calories from fat); 59g Protein; 43g Carbohydrate; 1059mg Cholesterol; 2158mg Sodium Food Exchanges: 1 Grain(Starch); 7½ Lean Meat; 1 ½ Vegetable; ½ Fruit; 33 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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