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Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 c. Quartered domestic mushrooms
- 1/2 c. Sliced fresh shiitake mushrooms
- 3 x Shallots, minced
- 1 head roasted garlic
- 1/2 c. Minced sun-dry tomatoes
- 10 x Spinach leaves, stems trimmed
- 1 lb Cream cheese
- 3 x Large eggs
- 1 x Lemon, Zest of
- Â Â Salt and black pepper to taste
Directions
- Preheat oven to 350 degrees F. Heat oil in a large saute/fry pan till very warm. Add in mushrooms and saute/fry for 3 to 4 min. Add in shallots, garlic, tomatoes, and spinach and saute/fry just till the spinach wilts. Remove from the heat and allow to cold. Cut cream cheese into small cubes and place, along with the Large eggs and lemon zest, in a food processor. Blend till smooth, stopping to scrape down the sides every so often. Pour mix into a medium-size bowl and mix in the cooled mushroom mix. Season with salt and pepper. Place in a greased 9-inch cake pan.
- Bake for 30 to 45 min, or possibly till a knife inserted in the center comes out clean. Remove from the oven and let cold for 10 to 15 min, then invert pan onto a serving plate and remove. Serve hot.
- Serves twelve.
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