Mushroom Cheesecake Appetizer (Print Version)
# Ingredients:
→ Crust
01 -
1/2 cup breadcrumbs
02 -
1/4 cup Parmesan cheese, grated
03 -
1/4 cup feta cheese, crumbled
04 -
1/2 cup finely chopped pistachios
05 -
2 tbsp melted butter
→ Filling
06 -
1/2 cup sour cream
07 -
Salt and pepper to your liking
08 -
16 oz softened cream cheese
09 -
2 garlic cloves, minced
10 -
2 cups finely chopped mushrooms
11 -
2 eggs
12 -
1 tbsp olive oil
13 -
1/4 cup grated Parmesan cheese
14 -
A few sprigs of fresh thyme for decoration
# Instructions:
01 -
Turn on your oven to 350°F (175°C). Toss the pistachios, breadcrumbs, Parmesan, feta, and melted butter in a bowl. Push this mixture into a springform pan's base and bake it for about 10 minutes until golden brown.
02 -
Heat olive oil in a skillet over medium heat. Cook the mushrooms and garlic for 5-7 minutes, letting the extra liquid cook off. Let it cool after removing from heat.
03 -
Whisk the cream cheese, sour cream, eggs, and Parmesan until it's smooth. Stir in the cooled mushroom mix and sprinkle in some salt and pepper to taste.
04 -
Pour the filling over the cooked crust, spreading it out evenly. Bake for 35-40 minutes until it's golden and set in the middle.
05 -
Let it rest for around 10 minutes, then top with fresh thyme and pistachios. Serve it warm or after it cools to room temperature.
# Notes:
01 -
You can make this the night before and keep it refrigerated.
02 -
Swap pistachios with almonds or walnuts if you'd prefer.
03 -
Tastes great with a side of roasted veggies or a light salad.