The best delicious Savory Mushroom Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Savory Mushroom Cheesecake recipe today!
Hello my friends, this Savory Mushroom Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Savory Mushroom Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Savory Mushroom Cheesecake.
What Makes This Savory Mushroom Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Savory Mushroom Cheesecake.
Ready to make this Savory Mushroom Cheesecake Recipe? Let’s do it!
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1 tb Olive oil
1 c Quartered domestic mushrooms
1/2 c Sliced fresh shiitake
-mushrooms
3 Shallots; chopped
1 Head roasted garlic
1/2 c Chopped sun-dried tomatoes
10 Spinach leaves; stems
-trimmed
1 lb Cream cheese
3 Eggs
1 Lemon; Zest of
Salt and black pepper to
-taste
Preheat oven to 350 degrees F. Heat oil in a large saute pan until very
hot. Add mushrooms and saute for 3 to 4 minutes. Add shallots, garlic,
tomatoes, and spinach and saute just until the spinach wilts. Remove from
the heat and allow to cool. Cut cream cheese into small cubes and place,
along with the eggs and lemon zest, in a food processor. Blend until
smooth, stopping to scrape down the sides every so often. Pour mixture into
a medium-size bowl and fold in the cooled mushroom mixture. Season with
salt and pepper. Place in a greased 9-inch cake pan.
Bake for 30 to 45 minutes, or until a knife inserted in the center comes
out clean. Remove from the oven and let cool for 10 to 15 minutes, then
invert pan onto a serving plate and remove. Serve warm.
Serves twelve.
Yields
1 servings
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