Savory Mushroom Pistachio (Print Version)
# Ingredients:
→ Base
01 -
1/2 cup breadcrumbs
02 -
1/4 cup Parmesan cheese, grated
03 -
1/4 cup feta cheese, crumbled
04 -
1/2 cup pistachios, finely chopped
05 -
2 tbsp melted butter
→ Filling
06 -
16 oz cream cheese, softened
07 -
2 cups mushrooms, finely chopped
08 -
1 tbsp olive oil
09 -
Salt and pepper to taste
10 -
1/4 cup Parmesan cheese, grated
11 -
2 garlic cloves, minced
12 -
2 eggs
13 -
1/2 cup sour cream
14 -
Fresh thyme for garnish
# Instructions:
01 -
Turn on your oven to 350°F (175°C). Combine breadcrumbs, pistachios, Parmesan, feta, and melted butter in a bowl. Press it into a springform pan and bake for 10 minutes, or until golden brown.
02 -
Warm olive oil in a skillet over medium heat. Cook garlic and mushrooms for around 5-7 minutes, letting the moisture cook off. Let the mixture cool.
03 -
Whisk together sour cream, eggs, cream cheese, and grated Parmesan until smooth. Fold in the cooled mushroom-garlic mixture. Season with salt and pepper.
04 -
Spread the creamy mushroom mixture over the baked crust, smoothing it out. Bake for 35-40 minutes, or until firm with a light golden top.
05 -
Cool it for 10 minutes, then sprinkle with thyme and extra pistachios. You can serve it warm or let it sit at room temperature.
# Notes:
01 -
Store in the fridge if making a day early
02 -
Walnuts or almonds work if you're out of pistachios
03 -
Tastes great with roasted veggies or a fresh side salad