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I have used this one many times and the whole milk one works as well, maybe even tastier!
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Below - BEFORE going into the oven
MIRACLE DOUGH CHEESY MUSHROOM AND HAM TART
A gorgeous, tasty appetizer that will not even make high-carbers question the crust! Seriously, it flew at a recent get-together with friends. We had this as an appetizer with beer and coke, etc. before our barbecue or ribs and pork neck (this is pretty good, by the way - my first time tasting it). The underneath should be a lovely light golden brown. I possibly under-baked the tart slightly, so that I could bake it again the next day for a short while before serving.
This delicious appetizer is most definitely best served warm, so you could put leftovers back in the oven for a short while or nuke them. I always tell people it is low-carb and they are amazed. Everyone I served this sort of tart to has enjoyed it. I have another one here: Miracle Dough Cheesy Mushroom Tart. This Miracle Dough Cheesy Mushroom Tart, my previous recipe, has been popular over the years; however, I think this one is even easier to make - less fussy for sure!
Cut into squares these are like little individual tarts, that can be held in one's hand. Actually it could also be described as mini pizzas with a difference. Try these! I am sure you and your family and friends will love it, as has been my experience. Again, remember to serve them warm; best that way. Not terrible at room temperature, but just way better warm as the cream cheese filling is warm and cheesy and melty - mmm- yummy!
Keep leftovers in a sealed container in the fridge. You can use cremini mushrooms for a more earthy, bolder taste instead of the regular mushrooms, I used. I personally like the ordinary mushrooms better. Definitely make sure to use parchment paper when making these. Without it will stick mercilessly to the pan, and that would be sad!
This pie crust is similar to the Miracle Dough pizza crusts - it tends to be a bit soft in the center. You could bake it a little longer or take it out, let it cool slightly and cut the outside bits into squares, removing them, and pop the center bit back in the oven to crisp up. That is actually a great idea! Not to self! :)
Ingredients:
Mushroom Filling:
1 tbsp bacon fat (15 mL)
1/2 lb mushrooms, chopped (226 g)
1/4 tsp seasoning salt (1 mL)
3 Ham slices, cut into uniform pieces
Cream Cheese Filling:
8 oz regular cream cheese, softened (250 g)
1/2 cup grated Mozzarella cheese, OR Swiss cheese (125 mL)
2 tbsp whipping cream (30 mL)
2 tbsp Parmesan cheese (30 mL)
Garnish:
Chopped Green Onions (green part only)
Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
2 tbsp butter, melted (30 mL)
1 cup Gluten-Free Bake Mix 2 OR Grain-Free Bake Mix (click
for recipes) (250 mL)
(For Grain-Free - scroll down), OR Keto Bake Mix (use 1/4 cup
more)
1 egg, fork beaten
1/4 tsp garlic salt (1 mL)
Instructions:
Preheat the oven to 400°F (200°C).
Mushroom Filling: In frying pan, in bacon fat, over medium heat, fry mushrooms until cooked. Sprinkle with seasoning salt while cooking. Add ham once mushrooms are cooked and set aside.
Cream Cheese Filling: In food processor, process cream cheese, Mozzarella cheese, OR Swiss cheese, whipping cream and Parmesan cheese.
Miracle Dough: In microwave oven in microwaveable bowl, melt Mozzarella cheese. This took 2 minutes in my 1200 Watt microwave oven. Be careful when removing the bowl with molten cheese. Add melted butter. Place Gluten-Free Bake Mix 2, OR alternative on top. In small bowl, beat egg with fork. Add onion salt and garlic powder; beat again with fork to combine. Add to Mozzarella cheese. Stir with a fork or mixing spoon to form a dough ball. Knead a little to form a soft ball. Place on parchment paper and using a rolling pin, roll dough out to a 13 x 8-inch (33 x 30 cm) rectangle. Form a lip with the edges. Carefully lift the parchment and the dough and place on a jelly roll pan or cookie sheet. Spread with cream cheese mixture to fill entire area. Top with mushrooms and ham. Bake 15 to 20 minutes or until golden brown underneath. Top with chopped green onions. Allow to cool 5 minutes or so before cutting into squares. Serve right away.
Helpful Hints: If making this the day before or earlier, remove from the refrigerator and place in a 200°F (93°C) oven and heat gently until warm. Serve. It will be as lovely as it was baked the first day it was made! Or, you could make the crust (roll it out and place on jelly roll pan (cover and chill), and the next day top with cream cheese filling, mushrooms and ham and then bake.
For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour. Use 3/4 cup (175 mL) of the mixture. Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is an very lovely option.
For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour. Use 3/4 cup (175 mL) of the mixture. Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is an very lovely option.
Yield: 8 servings
1 serving
363.8 calories
17.8 g protein
28.5 g fat
0.4 g fiber
6.0 g net carbs
MIRACLE DOUGH TIPS: - Please note:- USE BOB'S RED MILL COCONUT FLOUR For all my recipes and especially for this Miracle Dough - Coconut flours differ greatly in their ability to absorb moisture! There are several variations of this kind of dough on the internet, but mine is different to all the others out there. I am getting very adept with this dough. Use a fork to make it come together. At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board. Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial). Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings. I put the dough ball on parchment paper and cover the dough with plastic wrap and using a rolling pin (sometimes I use my special small one for pie dough), roll it out with ease. If at any time the dough becomes resistant to rolling, nuke it approximately 10 to 20 seconds and away you go again!
Looks rather impossible doesn't it. Take heart! Keep mixing and then knead with your hands, using a titch more coconut flour, if necessary.
Looks rather impossible doesn't it. Take heart! Keep mixing and then knead with your hands, using a titch more coconut flour, if necessary.
Here is a pic of the dough ball - lovely, soft and malleable!!
Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well. I get mine from Price Smart in Central America (technically South America), which is the same as Costco in the United States. I have also used the whole milk shredded Mozzarella cheese.
I have used this one many times and the whole milk one works as well, maybe even tastier!
I used to grate my own cheese using my Braun food processor, which has a ton of gadgets - this is the cheese (pictured below) that I used most often. I discovered, though, that when making my Miracle Dough Tortillas, for instance, it makes one less than if I used the pre-shredded Mozzarella cheese. If you click on any of the images in my blog, you will see an even larger image!
