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Riced Mozzarella & Romano Cheesecake
3 cups (750 mL) brown rice, cooked
1 ball (340 g) Tre Stelle® Mozzarella Cheese, shredded
1/2 cup (125 mL) Tre Stelle® Grated Romano Cheese
2 cups (500 mL) table cream
1 tsp each (5 mL) salt and ground black pepper
1/2 tsp (2 mL) nutmeg
2 tbsp (30 mL) butter
1/2 cup (125 mL) spring onions, sliced
3 cloves garlic, minced
1 pkg (227 g) cremini mushrooms, sliced
1 bag (227 g) fresh spinach
1/2 cup (125 mL) parsley
1 tbsp (15 mL) fresh summer savory, chopped (optional)
2 tbsp (30 mL) Tre Stelle® Grated Romano Cheese
Chives and a cherry tomato for garnish (optional).
Preheat oven to 350ºF (180ºC).
In a medium bowl, combine rice, Mozzarella and Romano Cheese, cream, eggs, salt, pepper and nutmeg; stir to combine and set aside.
In a large skillet, add butter and melt over medium heat; add onions, garlic and mushrooms; cook until mushrooms begin to dry. Add spinach, parsley and savoury. Cook on medium-high heat just until spinach begins to wilt. Remove from heat. Carefully pour into rice/cheese mixture and stir until combined.
Spoon mixture into 9” round lightly buttered spring-form pan and sprinkle top with 2 tbsp Romano Cheese. Place pan into a 9” x 12” roasting pan. Add hot water to pan to a depth of 1 inch. Bake for 50 minutes.
Remove from water; cool on a wire rack for 5 minutes. Loosen edges with a knife; unmould onto a serving platter. Garnish with chives and a cherry tomato if desired.
Makes 6 - 8 servings