Layered Cheese and Mushroom Spread - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Measuring cup and spoons
Cutting board and knife
Frying pan
Wooden spoon
9″ (23 cm) Springform pan
Grater
Food processor or blender

Ingredients

1 Tbsp (15 mL) butter
3 cups (750 mL) diced mushrooms
1/2 cup (125 mL) finely crushed soda crackers
1 tsp (5 mL) butter
3/4 cup (175 mL) chopped green onion
1/2 cup (125 mL) shredded monterey jack cheese
1/2 cup (125 mL) shredded cheddar cheese
2 cups (500 mL) creamed cottage cheese
2 eggs
1/4 tsp (1 mL) cayenne pepper
1/4 tsp (1 mL) paprika

Directions

Preheat oven to 350°F (180°C).
In a frying pan over medium heat, melt 1 Tbsp. butter. Add mushrooms and sauté until soft. Remove from heat.
Stir in cracker crumbs and mix well.
Press mixture evenly into a 9″ (23 cm) springform pan.
In same frying pan, melt 1 tsp. butter. Add green onions. Sauté until soft.
Spread onions over crust.
Sprinkle evenly with monterey jack and cheddar cheeses.
In a blender or food processor, process cottage cheese, eggs and cayenne until smooth.
Pour into crust. Sprinkle with paprika.
Bake for 25–30 minutes.
Remove from oven. Let stand 5–10 minutes and serve warm.