These simple mushroom squares are a great alternative to the traditional pie or quiche.
By Maya Moscovich
There are many combinations and options for a veggie pie or quiche, but sometimes you feel like making something a bit different.
While thinking about dinner for the family that will not consist of the traditional dishes we usually have, I came up with this great recipe for baked mushroom squares. It was tested, tasted, and it’s really good so I decided to share:
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 2 eggs
- 100 (3.5 Ounces) grams butter– melted
- 8 Medium- Large Mushrooms (Champignon) - sliced
- ½ onion – chopped
- 1 tablespoon dry basil
- 2 eggs
- 3 tablespoons bread crumbs
- 4 tablespoons grated/ cubed cheese
- Salt and pepper to taste
- 3-4 tablespoons cream cheese
- Preheat oven to 350F (180C)
- Combine base ingredients and place in fridge for about 10-15 minutes.
- Spread on 24cm (9.5 inch) round baking pan (layered with baking paper) and bake for 20 minutes preheated oven – until golden. When base is ready, remove from oven and let cool. In the meantime, prepare the topping.
- Stir-fry the mushrooms and chopped onion over medium heat. Add dry basil, salt and pepper and remove from heat when onion and mushrooms soften.
- Place mushroom mix in a bowl and add the eggs, bread crumbs and grated cheese – stir well until fully combined.
- Spread the cream cheese over the cooled base.
- Pour the mushroom mix on top of the base (already with cream cheese on it) and spread evenly.
- Place in preheated oven for about 30 minutes until golden brown and firm when you touch it.
- Cut into square bars and serve.
Being born and raised in Israel, Mayas nutrition always consisted of food that’s spiced well, light on the stomach and includes a lot of vegetables, fruits and olive oil. Now residing in Halifax, Nova Scotia, she is on a quest to reconnect with the food traditions of her home country.