Two Cheese Torte
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Mushrooms||1⁄4 Pound, sliced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dry basil leaves||1 Teaspoon|
|Blanched almonds||1⁄2 Cup (8 tbs)|
|Baking mix||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded gruyere cheese||4 Ounce (1 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Heat oil in a 10- to 12-inch frying pan over medium heat.
Add onion and stir often until limp, then add mushrooms and stir often for 3 minutes.
Stir in the wine, basil, and pepper; stir frequently until nearly all the liquid is evaporated and mushrooms are lightly browned.
Remove from heat and set aside.
In a blender or food processor, whirl almonds until finely chopped.
Add eggs, baking mix, and milk; whirl until well blended, about 15 seconds.
Pour into a greased 9-inch pie pan.
Spoon onion mixture evenly over batter, then evenly sprinkle with gruyere and parmesan cheeses.
Bake in a 350° oven until top is golden brown and filling jiggles only slightly in center when pan is gently shaken, about 25 minutes.
Let cool 10 minutes, then cut into wedges.
Serving size: Complete recipe
Calories 1931 Calories from Fat 1156
% Daily Value*
Total Fat 133 g204%
Saturated Fat 40.7 g203.5%
Trans Fat 0 g
Cholesterol 797.9 mg266%
Sodium 1531.5 mg63.8%
Total Carbohydrates 67 g22.2%
Dietary Fiber 23 g92.2%
Sugars 23.2 g
Protein 114 g227.5%
Vitamin A 50.7% Vitamin C 34.5%
Calcium 205.9% Iron 53%
*Based on a 2000 Calorie diet