Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 

© Lillys-Table.com Photo of Savory Mushroom Crumble
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Fall

Savory Mushroom Crumble

from Savory Mushroom Crumble with Rhubarb Snap Peas, the Week of May 6, 2012.
View the previous recipe for this meal.

Almost a tart without the fruit, but easier to toss together with a garlicky-herb crumble on top. Substitute breadcrumbs if you cannot find almond meal or flour.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, peel and thinly slice
  • 12 ounces mushroom, thinly sliced and chopped
  • 2 teaspoons fresh thyme, divided
  • 2 cloves garlic, finely minced
  • ¾ teaspoon salt
  • ½ cup almond flour, almond meal or panko breadcrumbs
  • ¼ cup grated parmesan cheese
  • 2 tablespoons butter, unsalted, or more olive oil instead
  • 2 ounces cream cheese, goat cheese or ricotta
  • 1 pinch black pepper

Serving Size: 4 People



 

Preparation Instructions

Preheat the oven to 375.

Heat a drizzle of the olive oil over medium heat. Add the sliced onions and sauté until wilted, for about 5 minutes. When they start to stick and get a bit of color, pour in a splash of water to help them become more tender.

Add the sliced mushrooms and cook until they are softened. Sprinkle with half of the thyme, half of the garlic, and half of the salt.

Meanwhile, toss the remaining thyme, garlic and salt with the almond meal, grated parmesan cheese and butter or olive oil. Fold about a tablespoon of this mixture with the mushrooms.

Spread the mushrooms in the tart pan. Spoon dollops of the cream cheese (goat cheese, mascarpone or ricotta) every 2 inches or so apart.

Clump the almond-cheese crumble in your hand and then break pieces off all over the tart. Sprinkle the top with fresh black pepper all over.

Bake for 15-20 minutes until the top is golden.

Alternatively, you could chill it prior to baking and store for later. When you are ready to eat it, just add an extra 10-15 minutes of bake time.