Creamy Mushroom Tortilla Bake
40 min
Easy
4-6
Recipe Ingredients
- 1 onion, chopped
- 250 grams mushrooms, sliced
- 180 grams cream cheese, at room temperature
- 2 eggs, at room temperature
- 150 millilitres milk, at room temperature
- 150 grams grated cheese, at room temperature
- 200 grams tortillas, roughly chopped
- Salt and pepper to taste
- ½ teaspoon garlic powder
- 1-2 tablespoons fresh parsley, finely chopped
Methods
1. Preheat the oven
Preheat your oven to 180°C (350°F) and adjust the rack to the middle position of the oven. Lightly grease a baking dish with a diameter of approximately 24 cm (9”).
2. Prepare the Mushrooms
Heat a drizzle of olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
Add the sliced mushrooms and continue cooking for 6–8 minutes, stirring occasionally, until the mushrooms have released their moisture and it has mostly evaporated. Season with salt and pepper, then remove from the heat and allow the mixture to cool slightly.
3. Make the Batter
In a large mixing bowl, whisk together the cream cheese, eggs and milk until smooth and well combined. Stir in the grated cheese, chopped parsley, garlic powder, and the cooked mushroom mixture.
Add the roughly chopped tortillas and gently fold everything together until the tortilla pieces are evenly coated with the creamy mixture.
4. Bake
Transfer the mixture to the prepared baking dish and spread it out evenly. Bake for 30–35 minutes, or until the top is golden brown and the centre is set.
5. Serve
Let the tortilla bake rest for 5–10 minutes before slicing and serving. Enjoy warm with a crisp green salad or your favourite fresh side dish.
Baker’s Note
For the best flavour, don’t rush the mushrooms. Cook them until most of their moisture has evaporated before combining them with the remaining ingredients. This prevents the bake from becoming watery and gives the filling a richer, more savoury flavour.
Using room-temperature cream cheese, eggs, and milk also helps everything blend together smoothly, creating a creamy, even texture throughout the bake.
Tips for Perfect Creamy Mushroom Tortilla Bake
- Cook the mushrooms until their liquid has evaporated for the best texture.
- Let the mushroom mixture cool for a few minutes before mixing it with the eggs.
- Use room-temperature cream cheese, eggs, and milk for a smoother mixture.
- Roughly chop the tortillas into bite-sized pieces so they’re evenly coated.
- Don’t overmix once the tortillas are added—just gently fold everything together.
- Allow the bake to rest for 5–10 minutes before serving for cleaner slices.
- Sprinkle a little extra cheese over the top before baking if you like an extra golden, cheesy crust.
Variations to Try
- Add a handful of fresh spinach after cooking the mushrooms.
- Stir in cooked shredded chicken for a non-vegetarian version.
- Replace part of the mushrooms with diced courgette, roasted peppers, or sweetcorn.
- Add a pinch of smoked paprika, chilli flakes, or dried thyme for extra flavour.
- Swap the parsley for fresh chives or spring onions.
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Final Thoughts
Simple recipes often become family favourites, and this Creamy Mushroom Tortilla Bake is no exception. Creamy, cheesy, and packed with savoury mushrooms, it’s an easy meal that’s ideal for busy evenings or relaxed weekend dinners. Best of all, it comes together with everyday ingredients and is just as delicious served fresh from the oven as it is reheated the next day.
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