Cheesy garlic mushroom cake
I often have the hardest time naming recipes. With some dishes, it’s immediately obvious what they should be called. Recipes like this cheesy garlic mushroom cake… not so much. In this case, all you need to know is cheese + garlic + mushrooms. That should be enough to convince you that it’s worth a try.
Despite my best efforts in finding a name for this recipe, ‘cake’ still isn’t quite the right word for it. In reality, it’s kind of a cross between a cake and a frittata. It’s made with both eggs and flour, so it’s got more substance than a frittata, but it’s moister than a cake. I’ll admit it sounds a little odd, but savoury muffins are a thing, so why not savoury cake?
Whatever you call it, I really enjoyed this cheesy garlic mushroom cake. We had it for lunch for a few days, served with salad and coleslaw, and it would pack up really well in a lunchbox. It would be a great addition to a picnic too (the sun is finally out this week!!). It’s not delicate, and it’s not messy to eat. It’s great hot or cold. Perfect picnic food!
I’m now imagining all the other savoury ‘cakes’ I could make using this same idea. I’m thinking grated carrot or courgette (zucchini) would be great to make it extra moist. Maybe a Mediterranean version with sun-dried tomatoes and olives. Or a spicy Mexican version! Try different veggies, different cheeses, maybe some extra herbs or spices. The world’s your savoury cake.
Cheesy garlic mushroom cake
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Print Pin CommentIngredients
- 1/2 tbsp butter, plus more for greasing the tin
- 1/2 tbsp oil
- 485 g mushrooms, cut into chunky dice (~ 5 cups when chopped)
- 1 clove garlic, minced
- 6 eggs
- 150 g (~ 1 cup) self-raising flour
- 150 g cheddar cheese, grated (~ 1 1/2 cups when grated)
- 1/2 tsp dried thyme
- Salt
- Black pepper
Instructions
- Melt the butter in a frying pan, along with a small dash of oil. Add the mushrooms and garlic, and cook over a medium heat until the mushrooms are soft and any excess liquid has cooked off (with this amount of mushrooms, it might take about 10 minutes). Set aside.
- Break the 6 eggs into a mixing bowl, and add the self-raising flour. Carefully mix until fully combined, then add the cheese, thyme, a good pinch of salt and pepper, and the garlic mushrooms. Mix to combine.
- Thoroughly grease an 8-inch loose-bottomed cake tin, and add the garlic mushroom mixture. Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until firm. Leave to cool, then remove from the tin and slice.
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/6 of the cake.
Like experimenting with savoury versions of sweet dishes? Try my cheese and chive savoury flapjacks:
This combines TWO of my favorite things: Mushrooms & Cheese! Cannot wait to try this out!
Thanks Mindi! :)
Look absolutely beautiful! I will try to make this soon for my daughter. Hope it will come out great.
Enjoy! :)
Wow, this is quite interesting. I never thought I’d be interested in a cake like this, but I’m really curious to try it.
This is the best cheese and mushroom cake that I have tried. We will be serving this again on Saturday for our guests because it is so delicious. Thank you for sharing the recipe.
Thank you so much Sheila! Really glad you enjoyed it :D
This was a simple and delicious side dish. Pinned it!
Thanks, so glad you liked it! :)
Looks delightful! So light and bouncy. Will defo give this a shot, any other filling suggestions. Roomate isn’t the biggest fan of mushrooms…
There are a couple of other ideas in the blog post :)
Ah I see now! ;)
printed for my Sunday cooking repertoire…love this idea… I think I will serve it with a thick and spicy veggie chili….oh yummy and coleslaw…yes a perfect simple supper and leftovers for lunches!! thank you
That sounds amazing!!
Love your blog. Great recipes so well written! Plan to make this recipe this weekend.
Thank you so much Martha! :)
Made this tonight. We loved it! I didn’t have 5 cups of mushrooms so I added broccoli to get the right amount of vegetables. So good!
Oh yay that was quick!! Really pleased that you enjoyed it :)
Looks like a crustless quiche
Can’t wait to try it !!
It’s similar but as it has the flour in it as well, the texture is different :)