Savory Dutch Baby with Portobellos, Roasted Red Peppers, Walnuts, and Feta

Name: Savory Dutch Baby with Portobellos, Roasted Red Peppers, Walnuts, and Feta
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: 1 ¾ cup All-Purpose Flour (1¾ cups (8¾ ounces) all-purpose flour); 1 tbsp Granulated Sugar (1 tablespoon sugar + ¼ teaspoon sugar); 1 ¼ tsp Table Salt (½ teaspoon table salt + ¾ teaspoon table salt, divided); 1 ½ cup Whole Milk (1½ cups milk); 6 pieces Egg (6 large eggs); 3 tbsp Unsalted Butter (3 tablespoons unsalted butter); 3 tbsp Extra Virgin Olive Oil (3 tablespoons extra-virgin olive oil, divided); 1 ¼ lb Portobello Mushroom (1¼ pounds portobello mushroom caps, gills removed, sliced thin); ½ tsp Lemon (½ teaspoon grated lemon zest plus 2 teaspoons juice); ½ cup Red Bell Pepper (½ cup chopped jarred roasted red peppers); 2 oz Feta Cheese (2 ounces feta cheese, cut into ¼-inch cubes (½ cup)); ½ cup Parsley (½ cup fresh parsley leaves); ¼ cup Walnuts (¼ cup walnuts, toasted and chopped)

A savory Dutch baby pancake topped with sautéed portobello mushrooms, a dressing of roasted red peppers, feta, parsley, and walnuts.

60 minAmerican

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

All-Purpose Flour1 ¾ cup · 1¾ cups (8¾ ounces) all-purpose flour
Granulated Sugar1 tbsp · 1 tablespoon sugar + ¼ teaspoon sugar
Table Salt1 ¼ tsp · ½ teaspoon table salt + ¾ teaspoon table salt, divided
Whole Milk1 ½ cup · 1½ cups milk
Egg6 pieces · 6 large eggs
Unsalted Butter3 tbsp · 3 tablespoons unsalted butter
Extra Virgin Olive Oil3 tbsp · 3 tablespoons extra-virgin olive oil, divided
Portobello Mushroom1 ¼ lb · 1¼ pounds portobello mushroom caps, gills removed, sliced thin
Lemon½ tsp · ½ teaspoon grated lemon zest plus 2 teaspoons juice
Red Bell Pepper½ cup · ½ cup chopped jarred roasted red peppers
Feta Cheese2 oz · 2 ounces feta cheese, cut into ¼-inch cubes (½ cup)
Parsley½ cup · ½ cup fresh parsley leaves
Walnuts¼ cup · ¼ cup walnuts, toasted and chopped

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Steps

1Whisk flour, sugar, and salt together in large bowl.
2Whisk milk and eggs together in second bowl.
3Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
4Adjust oven rack to lower-middle position. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes.
5Gently transfer Dutch baby to cutting board. Let cool for at least 5 minutes. (Dutch baby will deflate.)
6While Dutch baby bakes, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering.
7Add mushrooms and ½ teaspoon salt and cook, stirring frequently, until mushrooms are tender, 4 to 6 minutes.
8Whisk lemon zest and juice, sugar, and remaining ¼ teaspoon salt together in bowl. Whisking constantly, slowly drizzle in remaining 2 tablespoons oil.
9Add red peppers, feta, and parsley and stir to combine.
10Spread mushrooms over Dutch baby, followed by red pepper mixture and walnuts. Cut into wedges and serve.