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

More From Sunset

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

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mushroom Bocadillos Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy