These were inspired by those zucchini and spinach squares you see all over made with baking mix. The little crunch on the edges is especially nice and the aleppo adds just a little background warmth. If you don't have aleppo pepper, substitute about a half teaspoon of black pepper. This recipe can also be doubled and baked in a 9x13 inch baking pan.
2 Tbl butter
8 ounces of your favorite mushrooms, sliced
1 clove garlic, minced
1 green onion, sliced
1/2 cup milk
1/2 cup flour
1/2 tsp baking powder
1 teaspoon aleppo pepper
1 Tbl sliced fresh basil
2 cups shredded, part skim mozzarella cheese
In a saute pan, brown the mushrooms and garlic in the butter. Add the green onion and saute about 30 seconds more.
In a medium bowl, combine the milk, egg flour, baking powder, aleppo and basil.
Stir in the mushrooms and cheese. Spread into an 11x7 baking dish which has been coated with cooking spray.
Bake at 350F for about 30 minutes. Cut and serve when slightly warm.