Crab and Mushroom Cheesecakes With Spanish Cava

The recipe Crab and Mushroom Cheesecakes With Spanish Cava could satisfy your European craving in about 1 hour and 5 minutes. For 82 cents per serving, you get a side dish that serves 12. One serving contains 150 calories, 6g of protein, and 13g of fat. It is a good option if you're following a gluten free and pescatarian diet. 45 people have made this recipe and would make it again. It is brought to you by Creative Culinary. Head to the store and pick up fresh chives, nutmeg, roasted red bell pepper, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so spectacular. Similar recipes include Cava Sangria, Cava Sangria, and Frosé Cava Cocktail.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.In a medium bowl, mix melba toast crumbs with melted butter.Place 1 Tbsp. of the crumb mixture in the bottom of each cup. Tamp down the crumbs with your fingers or a tart tamper if you have one.Bake crust until golden brown – about 10 minutes.Heat 1 Tbsp. of canola oil in a large skillet over medium high heat. Add the mushrooms and saute until liquid evaporates and the mushrooms are brown.Add the shallots and saute until shallots are soft – about 2 minutes. Add the sherry and cook until sherry evaporates. Set aside and cool.In a mixer bowl, beat the cream cheese until fluffy. Season with the salt, pepper and nutmeg. Beat in the eggs, one at a time, mixing well after each addition.Add the whipping cream and beat until thoroughly combined. Mix in the mushroom mixture, bell pepper, crabmeat, gruyere and chives.Spoon filling into each cup about 2/3 of the way full. Place pan on a sheet pan and place in the oven. Bake for approximately 20 minutes until tops are golden and a toothpick inserted into the center comes out clean.Let cheesecakes cool on a rack. To remove, run a knife around the edges of the cheesecakes and remove.

 

Step by step:

1. Preheat oven to 350 degrees.In a medium bowl, mix melba toast crumbs with melted butter.

2. Place 1 Tbsp. of the crumb mixture in the bottom of each cup. Tamp down the crumbs with your fingers or a tart tamper if you have one.

3. Bake crust until golden brown – about 10 minutes.

4. Heat 1 Tbsp. of canola oil in a large skillet over medium high heat.

5. Add the mushrooms and saute until liquid evaporates and the mushrooms are brown.

6. Add the shallots and saute until shallots are soft – about 2 minutes.

7. Add the sherry and cook until sherry evaporates. Set aside and cool.In a mixer bowl, beat the cream cheese until fluffy. Season with the salt, pepper and nutmeg. Beat in the eggs, one at a time, mixing well after each addition.

8. Add the whipping cream and beat until thoroughly combined.

9. Mix in the mushroom mixture, bell pepper, crabmeat, gruyere and chives.Spoon filling into each cup about 2/3 of the way full.

10. Place pan on a sheet pan and place in the oven.

11. Bake for approximately 20 minutes until tops are golden and a toothpick inserted into the center comes out clean.

12. Let cheesecakes cool on a rack. To remove, run a knife around the edges of the cheesecakes and remove.

Nutrition Information:

covered percent of daily need