Tre Stelle® Riced Mozzarella & Romano Cheesecake
A wonderful combination of brown rice, Mozzarella and Romano cheeses make this a savoury vegetarian-lovers "cheesecake".Prep Time:
20 minutes Ready In:
1 + hour Serves:
Makes 6 - 8 servings
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 4 eggs 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.