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Your guests won’t be able to wait to try this flavourful spread as the aromas waft from the oven.

Yield:
12 servings
Prep time:
20 minutes
Cook time:
25–30 mintues
Photo of Layered Cheese and Mushroom Spread

Recipe by Dairy Farmers of Manitoba

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

Instructions

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


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