Savory cheese and mushroom loaf

Name: Savory cheese and mushroom loaf
Ingredients: 3 eggs; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; 50 g butter; 200 g cheese; 250 g flour; 5 g baking powder; 200 ml milk; 100 g boiled sliced mushrooms; 5 green onion tops

Appetizers - Savory cheese and mushroom loaf by Eva I. - Recipia

Coarsely grated cheese comes through in every slice, and the savory cheese and mushroom loaf turns golden on the outside and soft in the middle. The mushroom and green onion mixture slices best once completely cool. I choose a cheese with a balanced flavor, so it doesn’t overpower the green onion. Prep time: 20 minutes. Cook time: 47 minutes. Rest: 60 minutes. Total time: 127 minutes. Servings: 8. About 295 kcal and 13 g protein per serving.

Ingredients

3 eggs
1/4 teaspoon salt
1/4 teaspoon ground pepper
50 g butter
200 g cheese
250 g flour
5 g baking powder
200 ml milk
100 g boiled sliced mushrooms
5 green onion tops

Preparation

1. Heat the oven to 170°C. Melt the butter over low heat for 2 minutes, then leave it to cool. 2. Beat the eggs with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Stir in the cooled butter, grated cheese, flour, baking powder and milk. 3. Add the boiled and sliced mushrooms, then the chopped green onion tops. Mix until combined. 4. Line a loaf pan with parchment paper and pour in the batter. Smooth the top and bake for 45 minutes, until nicely browned. Let it cool completely before slicing.

Notes

The melted butter needs to cool before it goes in with the eggs, so don’t rush this step. Make sure the boiled mushrooms are well drained; any water left in them can make the center soggy. Cheeses vary a lot, and a very salty one calls for even less salt in the batter. If you replace half the cheese with telemea, use 100 g and leave out the salt in the mixture. The loaf keeps covered in the fridge for up to 3 days. I like to serve it with sliced tomatoes or a simple leafy salad. For neater slices, use a serrated knife and wipe the blade between cuts. Contains gluten, dairy and eggs.

Frequently asked questions

Why does it crumble when I slice it?

The warm center is still soft and can break apart; wait until it has cooled completely and cut it with a serrated knife.

Can I use fresh mushrooms instead of boiled ones?

Yes, use 100 g sliced mushrooms and cook them in a pan for 6-8 minutes, until they no longer release liquid; let them cool before mixing them into the batter.

Can it be baked in muffin tins?

Yes, fill the cups about three-quarters full and start checking after 20 minutes at 170°C; they’re ready when the tops are browned.