Cheese and Mushroom Ramequin |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 tablespoons plus 1-1/2 teaspoons butter or margarine | 1/2 cup all-purpose flour | 1/2 cup milk |
| 1/2 teaspoon salt | 1/8 teaspoon nutmeg | 1/8 teaspoon pepper |
| 4 eggs | 1-1/2 cups (6 ounces) shredded Swiss cheese, divided | 1 tablespoon butter or margarine |
| FILLING: 1 cup finely chopped fresh mushrooms | 1 tablespoon chopped green onions | 1 tablespoon butter or margarine, melted |
| 1 teaspoon vegetable oil | 1 tablespoon all-purpose flour | 1/4 cup whipped cream |
| 1/2 teaspoon salt | 1/2 teaspoon pepper | |
| 1 | Melt 3 tablespoon plus 1-1/2 teaspoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in salt, nutmeg, and pepper. Add eggs, one at a time, beating well after each addition. Stir in 1 cup cheese. Pour half of egg mixture into a greased 9-inch square baking dish; layer filling over egg mixture, and top filling with remaining egg mixture. Sprinkle remaining 1/2 cup cheese over egg mixture, and dot with 1 tablspoon butter. Bake at 400 for 25 minutes or until set. Serve immediately. |
| 2 | Saute mushrooms and green onions in butter and hot oil in a skillet over medium heat 5 minutes or until tender, stirring frequently. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add cream; cook until thickened, stirring constantly. Stir in salt and pepper. |