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Mushroom Bocadillos

Yield Makes 8 servings
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.


  • 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

Nutrition Information

  • calories 187
  • caloriesfromfat 63 %
  • protein 12 g
  • fat 13 g
  • satfat 7.4 g
  • carbohydrate 5.9 g
  • fiber 1 g
  • sodium 298 mg
  • cholesterol 140 mg

How to Make It

  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.