- 2 lbs. button mushrooms sliced and separated
- 8 egg whites and 2 egg yolks
- 1 Tbls chopped green onion, green stems only
- Italian bread crumbs
- 3 Tbls Asiago/Parmesan blend grated or shredded cheese
- Pepper to taste
Preheat oven to 375 degrees. In a large saute pan, saute 1 pound of the mushrooms in olive oil and sprinkled with pepper, until browned. Set aside to cool slightly. Chop cooked mushrooms in a food processor. Place chopped mushrooms in a bowl, add cheese, 1 egg white (beaten) and bread crumbs until mixture sticks together. Spray a 9 x 1-inch deep quiche pan with cooking spray and press mushroom mixture into bottom and up sides to make a crust. Bake in oven for approximately 10 minutes or until crust is lightly browned. Set aside to cool.
Saute remaining mushrooms and green onions, sprinkled with pepper, in olive oil until browned. Set aside to cool. In a medium sized bowl, whisk together the 7 egg whites and 2 egg yolks until they are a creamy pale yellow. Mix in mushroom and onion mixture and add pepper to taste. Pour into prepared crust and bake in oven for 30 – 45 minutes or until center is just set. Allow to cool five minutes before serving. Makes 8 servings.
To prevent top from getting too brown, cover lightly with foil, remove during last 15 minutes of baking.