Mushroom Bocadillos

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.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 63%
  • Protein: 12g
  • Fat: 13g
  • Saturated fat: 7.4g
  • Carbohydrate: 5.9g
  • Fiber: 1g
  • Sodium: 298mg
  • Cholesterol: 140mg


  • 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


  1. 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. 2. Meanwhile, in a bowl, beat eggs to blend with crumbs, cilantro, and all but 1/2 cup of the cheese.
  3. 3. Coarsely chop the mushroom mixture and stir into the egg mixture. Pour into a buttered 8-inch square pan.
  4. 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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