Mini Savory Mushroom-Corn Cheesecakes

Three Savories from A Tea for a Cause
Mini Savory Mushroom-Corn Cheesecakes (upper left), Brussels Sprouts Canapés with Hummus and Roasted Carrot Pesto (lower center) and Salmon-Chive Finger Sandwiches (upper right). China pattern: Royal Crown Derby Lombardy

Roasted mushrooms, corn, and bell pepper turn Mini Savory Mushroom-Corn Cheesecakes into a savory treat. Pictured with Brussels Sprouts Canapés with Hummus and Roasted Carrot Pesto and Salmon-Chive Finger Sandwiches.

Mini Savory Mushroom-Corn Cheesecakes
Yield: 18
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Ingredients
  1. 1 (8-ounce) package sliced baby portobello mushrooms
  2. ½ teaspoon olive oil
  3. ½ plus ⅛ teaspoon salt, divided
  4. 42 buttery round crackers*
  5. ½ cup salted butter, melted
  6. 2 (8-ounce) packages cream cheese, softened
  7. ¼ cup all-purpose flour
  8. 2 tablespoons heavy whipping cream
  9. ½ teaspoon Worcestershire sauce
  10. ⅛ teaspoon ground black pepper
  11. 2 large eggs
  12. ½ cup fresh corn kernels
  13. 3 tablespoons finely chopped orange bell pepper
  14. 1 tablespoon finely chopped fresh parsley
  15. 1 tablespoon finely chopped shallot
  16. 1 tablespoon fresh thyme leaves
  17. Garnish: chopped orange bell pepper, parsley leaves, thyme leaves
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. Arrange mushrooms in a single layer on prepared baking sheet. Drizzle with olive oil, and sprinkle with ⅛ teaspoon salt.
  4. Roast mushrooms until they release juices, approximately 20 minutes. Let cool, and chop finely.
  5. Spray 18 wells of 2 (12-well) mini cheesecake pans with cooking spray.
  6. In the work bowl of a food processor, pulse crackers until fine.
  7. In a small bowl, combine cracker crumbs and melted butter, stirring until blended. Press 2 teaspoons crumb mixture into bottom of each prepared well of pans.
  8. Bake for 6 minutes.
  9. In a medium mixing bowl, beat cream cheese at medium speed with a mixer until light and creamy. Add flour, cream, Worcestershire sauce, remaining ½ teaspoon salt, and pepper. Add eggs, beating just until incorporated. Add roasted mushrooms, corn, bell pepper, parsley, shallot, and thyme, stirring until incorporated. Divide mixture among prepared wells of pans.
  10. Bake until cheesecakes are slightly puffed, approximately 12 minutes. Let cool for 1 hour before removing from pans.
  11. Garnish with bell pepper, parsley and thyme, if desired.
  12. Serve warm.
Notes
  1. *We used Ritz Crackers.
TeaTime Magazine http://staging.teatimemagazine.com/
 From TeaTime September/October 2016

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