Mushroom Pudding (or Crustless Mushroom Quiche)

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 24 ounces mixed mushrooms (e.g. and or or baby bellas)
• 1 medium red pepper
• 6 bunches scallions
• 2 garlic cloves
• 1 bunch dill (or 1 tbsp dried dill)
• 1 tablespoon olive oil (for sauteing)
• 16 ounces whole milk ricotta cheese
• 4 eggs
• 1 cup low fat mozzarella
• 1 teaspoon olive oil (for greasing the pan)
• salt and pepper

Recipe

• 1 roughly chop the mushrooms into a large dice (uneven is fine). dice the red pepper, the scallions, and the dill. using a microplane, "zest" the garlic (or finely dice if you don't have a microplane).
• 2 saute the mushrooms until they release most of their juice (and salt and pepper to taste). then add the red pepper and scallion whites to the pan and continue to saute until softened (and salt and pepper to taste). then toss in the scallion greens, dill, and garlic and stir to combine (and salt and pepper to taste). remove the pan from the stove and allow to cool to room temperature.
• 3 in a mixing bowl, combine the ricotta, eggs, and mozzarella. stir in the sauteed mixture until thoroughly combined.
• 4 with olive oil, grease an 8 x 8 pyrex. pour mixture into pyrex. cook at 350 until pudding is set and top has browned (center will not be as brown as edges) (usually about 50 minutes).
• 5 allow to cool to room temp before slicing.