Mushroom and Manchego Cheese Timbale

Total Time
Prep 25 mins
Cook 25 mins

Ingredients Nutrition


  1. Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender.
  2. Turn up the heat, add the remaining tablespoon of butter, and sauté the mushrooms for a minute or so.
  3. In a bowl lightly beat together the cream, eggs, salt, paprika and nutmeg.
  4. Stir in the cheese and the sautéed vegetables.
  5. Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie).
  6. Bake at 325º F for 25 minutes, or until a knife inserted in the custard comes out clean.
  7. Unmold and serve warm.
  8. If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes.


Most Helpful

How different and wonderful. We have never tried Manchego Cheese before and it was certainly delicious in this dish. The only thing I think I would change next time would be to just slightly cut back on the quantity of mushroom as it seemed to be the predominant taste for us, but it was wonderful just as is as well. Thanks for sharing this incredible recipe! Dianne

Pianolady January 01, 2005

Wonderful Recipe!! After receiving Manchego Cheese in a gift basket, I searched for a great recipe to use it in. I used a food processor to speed things up, which worked great. This is exactly what I was looking for! I served this delicious side dish with Ribeye Steaks and a tossed salad and my guest loved it. I will definitely make this again.

HoytB January 19, 2003

This is outstanding!!! Thank you, Mean Chef, for posting this delicious recipe as a suggestion for how to use the Manchego cheese I have (um, 'had'). I shredded the carrot, faster for me than chopping fine. This is amazingly and tantalizingly decadent! (I also took your suggestion to try the Manchego in quesadillas. Delish!)

GinnyP November 14, 2002

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