Try this Mushroom Dutch Baby Recipe – with Aged Cheddar, Parmesan & Fresh Rocket – for a delightful twist.
Recipe serves 4 – 6.
- 8 large eggs
- 180ml milk
- 165g flour
- ½ tsp sea salt flakes
- ½ tsp freshly ground black pepper
- 2 Tbsp parsley, chopped
- 3 Tbsp chives, chopped
- 85g butter
- 30g Parmesan cheese, grated
- 30g aged cheddar cheese, grated
- 400g portabellini mushrooms, quartered
- 1 Tbsp butter
- 1 small bunch of fresh thyme
- Olive oil
- Wedge of lemon
- Salt and pepper, to taste
- Fresh rocket, for serving
- Heat oven to 220˚C and place a 30cm cast iron pan in the oven.
- In a large bowl whisk eggs and milk together until well combined.
- In a small bowl, whisk salt and pepper into flour to distribute evenly.
- Whisk dry ingredients into wet ingredients. Add the chopped herbs and mix.
- Carefully remove the hot cast iron pan from the oven and place it on a lit burner on medium heat. Add butter and swirl it around the pan until it sizzles, melts, coats the pan completely and begins to smell nutty.
- Pour in the egg mixture. Scatter with parmesan and cheddar.
- Return the pan to the oven and bake for 25 minutes until very puffed up and golden brown.
- While the Dutch baby is cooking- preheat a large frying pan.
- Add the butter and a little drizzle of olive oil.
- Cook mushrooms on high heat with the sprigs of thyme until golden brown. Season well.
- Squeeze over a little fresh lemon juice and remove from the heat.
- When the Dutch baby is cooked it will begin to deflate so serve it quickly!
- Fill the centre with the golden brown mushrooms, top with rocket and serve!
Mushroom Dutch Baby Recipe Notes
Also, check out our full Recipes Archive.
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