Pistachio Mushroom Feta Parmesan (Print-Friendly Format)
Rich mushroom cheesecake with a crunchy pistachio, feta, and parmesan crust. A savory vegetarian showstopper for any occasion.
# Ingredients You’ll Need:
→ Crust
01 -
60 g pistachios, finely chopped
02 -
30 g feta cheese, crumbled
03 -
30 g Parmesan cheese, grated
04 -
60 g breadcrumbs
05 -
28 g butter, melted
→ Filling
06 -
300 g mushrooms, finely chopped
07 -
15 ml olive oil
08 -
2 garlic cloves, minced
09 -
450 g cream cheese, softened
10 -
120 g sour cream
11 -
2 eggs
12 -
30 g Parmesan cheese, grated
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
Fresh thyme, for garnish
# How to Make It:
01 -
Preheat oven to 175°C. In a bowl, combine chopped pistachios, crumbled feta, grated Parmesan, breadcrumbs, and melted butter. Press evenly into the base of a springform pan to form a compact crust. Bake for 10 minutes until golden. Set aside to cool.
02 -
In a skillet over medium heat, warm olive oil. Add mushrooms and minced garlic, sautéing until softened and liquid has evaporated, about 5–7 minutes. Remove from heat and allow to cool slightly.
03 -
In a separate mixing bowl, beat cream cheese, sour cream, eggs, and grated Parmesan until smooth and well blended. Incorporate the sautéed mushroom mixture and season with salt and black pepper.
04 -
Pour the mushroom filling over the prepared crust. Smooth the surface using a spatula. Bake for 35–40 minutes, until set and lightly golden on top.
05 -
Allow cheesecake to cool in the pan for 10 minutes. Garnish with fresh thyme and additional chopped pistachios if desired. Serve warm or at room temperature.
# Extra Tips:
01 -
For best texture, let cool completely before slicing. Can be made ahead and refrigerated up to one day.
02 -
Pistachios can be substituted with walnuts or almonds, and feta with goat cheese for alternative flavors.
03 -
Serve alongside a crisp salad or roasted vegetables for a balanced meal.