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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes; If making up to 1 day ahead, cool, cover, and chill. Serve at room temperature or reheat: bake, uncovered, in a 325° oven until warm, about 10 minutes. Ingredients:
about 2 tablespoons butter or margarine |
1 pound sliced mushrooms |
1/4 cup finely chopped onion |
1/4 teaspoon ground nutmeg |
salt and pepper |
4 large eggs |
1/4 cup fine dried bread crumbs |
1/2 cup minced fresh cilantro |
1/2 pound asadero or jack cheese, shredded |
Directions:
1. In a 10- to 12-inch frying pan over high heat, melt 2 tablespoons butter. Add mushrooms, onion, and nutmeg. Stir often until mushrooms are lightly browned, about 10 minutes. Season to taste with salt and pepper. Let cool.
2. Meanwhile, in a bowl, beat eggs to blend with crumbs, cilantro, and all but 1/2 cup of the cheese.
3. Coarsely chop the mushroom mixture and stir into the egg mixture. Pour into a buttered 8-inch square pan.
4. Bake in a 325° oven until center feels firm when lightly pressed, about 30 minutes (about 20 minutes in a convection oven). Sprinkle evenly with remaining cheese and bake just until it begins to melt, 3 to 4 minutes more (1 to 2 minutes in a convection oven). Remove from oven and let stand in pan until warm, at least 15 minutes, or until cool. Cut into 1-inch pieces and arrange on a platter.
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