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Two Cheese Torte Recipe
|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)|
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 mg
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
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.