Mushroom and Manchego Cheese Timbale

Delight your taste buds with this decadent Mushroom and Manchego Cheese Timbale, a savory dish that combines earthy mushrooms, creamy Manchego, and aromatic herbs in a velvety custard. Featuring a medley of button and shiitake mushrooms sautéed with shallots, garlic, and fresh thyme, this recipe offers a rich, umami-packed flavor that’s beautifully complemented by the nutty sharpness of melted Manchego cheese. Baked in individual ramekins with a luxurious water bath technique, the timbales emerge perfectly set and golden, ready to be garnished with fresh parsley for an elegant presentation. Ideal for a sophisticated appetizer, brunch, or light dinner, this dish is as versatile as it is unforgettable. Key to its appeal are the creamy custard base of eggs and heavy cream, the balance of textures, and the gourmet flair that makes it a standout at any gathering. Whether you’re entertaining or simply indulging, this mushroom timbale is sure to impress.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 250 g Button mushrooms
• 150 g Shiitake mushrooms
• 2 small Shallots
• 2 cloves Garlic
• 2 tbsp Butter
• 1 tbsp Olive oil
• 1 tsp Fresh thyme
• 3 large Eggs
• 100 ml Heavy cream
• 125 g Manchego cheese, grated
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat the oven to 180°C (350°F). Grease four individual ramekins or a small baking dish and set aside.

Step 2

Clean the button and shiitake mushrooms with a damp paper towel and finely chop them. Mince the shallots and garlic.

Step 3

In a large skillet, heat the butter and olive oil over medium heat. Add the shallots and garlic and sauté until fragrant, about 2 minutes.

Step 4

Add the chopped mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and it evaporates. Stir in the thyme, salt, and black pepper. Remove from heat and let cool slightly.

Step 5

In a mixing bowl, whisk together the eggs and heavy cream. Fold in the grated Manchego cheese.

Step 6

Add the cooked mushroom mixture to the egg and cheese mixture. Stir until well combined.

Step 7

Divide the mixture evenly among the prepared ramekins (or pour into the baking dish if using one).

Step 8

Place the ramekins in a roasting pan and pour boiling water into the pan until it reaches halfway up the sides of the ramekins, creating a water bath.

Step 9

Carefully transfer the pan to the oven and bake for 30-35 minutes, or until the timbales are set and slightly golden on top.

Step 10

Remove the ramekins from the water bath and allow them to cool for a few minutes. Run a knife around the edges of each ramekin and invert onto serving plates.

Step 11

Garnish with freshly chopped parsley and serve warm. Enjoy!

Nutrition Facts

Serving size	(888.3g)

Amount per serving	% Daily Value*
Calories	1533.2

Total Fat 126.4g	0%
Saturated Fat 64.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 841.3mg	0%
Sodium 2514.9mg	0%
Total Carbohydrate 31.8g	0%
Dietary Fiber 8.6g	0%
Total Sugars 14.1g
Protein 64.3g	0%

Vitamin D 184.5IU	0%
Calcium 1215.8mg	0%
Iron 5.9mg	0%
Potassium 1755.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.7%

Protein: 16.9%

Carbs: 8.4%