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Mushroom Bocadillos

Makes 8 servings

Notes; If making up to 1 day ahead, cool, cover, and chill. Serve at room temperature or reheat: bake, uncovered, in a 325° oven until warm, about 10 minutes.

  About 2 tablespoons butter or margarine
 1 pound sliced mushrooms
 1/4 cup finely chopped onion
 1/4 teaspoon ground nutmeg
  Salt and pepper
 4 large eggs
 1/4 cup fine dried bread crumbs
 1/2 cup minced fresh cilantro
 1/2 pound asadero or jack cheese, shredded
Step 1

In a 10- to 12-inch frying pan over high heat, melt 2 tablespoons butter. Add mushrooms, onion, and nutmeg. Stir often until mushrooms are lightly browned, about 10 minutes. Season to taste with salt and pepper. Let cool.

Step 2

Meanwhile, in a bowl, beat eggs to blend with crumbs, cilantro, and all but 1/2 cup of the cheese.

Step 3

Coarsely chop the mushroom mixture and stir into the egg mixture. Pour into a buttered 8-inch square pan.

Step 4

Bake in a 325° oven until center feels firm when lightly pressed, about 30 minutes (about 20 minutes in a convection oven). Sprinkle evenly with remaining cheese and bake just until it begins to melt, 3 to 4 minutes more (1 to 2 minutes in a convection oven). Remove from oven and let stand in pan until warm, at least 15 minutes, or until cool. Cut into 1-inch pieces and arrange on a platter.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 187Calories from Fat 63
% Daily Value *
Total Fat 13g20%

Saturated Fat 7.4g37%
Cholesterol 140mg47%
Sodium 298mg13%
Total Carbohydrate 5.9g2%

Dietary Fiber 1g4%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.