Escondidinho de Mandioca com Cogumelos (Brazilian Cassava Shepherd’s Bake) – Authentic Brazil Recipe
Nordeste comfort casserole hiding savory garlic mushrooms beneath a golden gratinéed cassava mash.
- Country of Origin
- 🇧🇷 Brazil (South America, Americas)
- Dietary Profile
- vegetarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Creamy mashed cassava/potatoes, Sautéed mushrooms and caramelized onions, Melted queijo coalho/mozzarella, Garlic, Cilantro
Ingredients for Escondidinho de Mandioca com Cogumelos (Brazilian Cassava Shepherd’s Bake) (4 Servings)
- 1.25 lbs (or 2.5 cups) creamy mashed cassava/potatoes, prepped into bite-sized pieces
- 1.5 cups sautéed mushrooms and caramelized onions, washed and trimmed
- 1 cup melted queijo coalho/mozzarella
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Brazil seasoning (cilantro, nutmeg, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, garlic, and cilantro, nutmeg, olive oil for 3 minutes until fragrant.
- Combine creamy mashed cassava/potatoes and sautéed mushrooms and caramelized onions with the sautéed aromatics and layer evenly into the baking dish.
- Top with melted queijo coalho/mozzarella and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.