Palatable Two Cheese Baby Portobello Quiche Recipes

Steps:

• Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
• Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
• Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
• Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
• Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
• Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
• Now fill unbaked pie shell with mushroom mix, then pour custard over.
• Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
• Let set 5 minutes before cutting.

Steps:

• Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
• In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
• Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
• Bake uncovered 12 to 15 minutes or until filling is light golden brown.