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Ingredients
2 tablespoons olive oil
1 pound shiitake mushrooms, caps only, diced into ¼ inch cubes
1 ½ teaspoons kosher salt
6 eggs
1 cup heavy cream
½ teaspoon freshly ground black pepper
⅓ cup grated Muenster cheese
⅓ cup grated sharp white cheddar cheese
⅓ cup grated Parmesan cheese
⅓ cup grated mozzarella
⅓ cup cream cheese, cut in ¼-inch dice
Nutritional analysis per serving (12 servings)
4 grams carbs; 121 milligrams cholesterol; 207 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 18 grams fat; 1 gram fiber; 238 milligrams sodium; 8 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a medium skillet. Add the mushrooms and half-teaspoon salt, and cook over medium heat for 2 to 3 minutes, just until soft. Set in a sieve to drain.
- Step 2
Beat eggs in a bowl. Add the cream and remaining salt and pepper. Add cheeses and combine. Stir in the mushrooms.
- Step 3
Heat oven to 350 degrees. Oil 2 12-portion mini-muffin pans or a 12-portion regular muffin pan with oil spray. Divide the mixture evenly. Bake 15 to 20 minutes for mini-pans, 22 to 25 minutes for regular.
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