Savory mushroom and cheese loaf

Name: Savory mushroom and cheese loaf
Ingredients: 3 eggs; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 200 g cheese; 50 g butter; 250 g flour; 1/2 packet baking powder; 200 ml milk; 100 g boiled and sliced mushrooms; 3 scallions; 50 g Parmesan (optional)

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

This savory mushroom and cheese loaf bakes up golden, with a soft crumb and a Parmesan crust. Gaby made me crave it, so I put it together quickly with a few small changes; I chop the scallions finely so they’re spread through the slices, and I add Parmesan because I like its golden, slightly salty, crisp crust. Prep: 20 minutes. Cook: 45 minutes. Rest: 60 minutes. Total time: 125 minutes. Servings: 8. About 320 kcal and 16 g protein per serving.

Ingredients

3 eggs
1/2 teaspoon salt
1/4 teaspoon ground pepper
200 g cheese
50 g butter
250 g flour
1/2 packet baking powder
200 ml milk
100 g boiled and sliced mushrooms
3 scallions
50 g Parmesan (optional)

Preparation

1. Preheat the oven to 180°C. Beat the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. 2. Coarsely grate the cheese and finely chop the scallions. Add them to the eggs along with the flour, baking powder, milk, and boiled mushrooms, sliced and well drained. Stir until combined. 3. Set aside a little of the 50 g butter for the pan, melt the rest, and let it cool. Stir it into the mixture. 4. Line a loaf pan about 25 × 11 cm with baking paper and grease the paper with the reserved butter. Pour in the mixture and sprinkle the finely grated Parmesan over the top. 5. Bake the loaf for 45 minutes, until nicely browned on top. 6. Let it cool for 60 minutes, until completely cool, then slice it.

Notes

Drain the boiled mushrooms very well; if they’re still watery, pat them dry before adding them to the batter. If your cheese is salty, start with a pinch of salt, since the Parmesan adds salt too. A loaf pan about 25 × 11 cm keeps the mixture at a good depth; a much wider pan will make a shorter loaf that bakes faster. When mixing, I stop as soon as the flour has just disappeared, without beating the batter any more than necessary. I leave the Parmesan on top because I like the golden, slightly crisp crust. You can bake it a day ahead; once cool, keep it in a sealed container in the fridge for up to 3 days. Serve it with a green salad and a tangy dressing, which goes well with the rich crumb. For a different filling, replace the 100 g of mushrooms with 100 g of pitted olives, chopped and drained. Contains gluten, dairy, and eggs.