Italian Pinhead Torta - Golden Spurtle®

Ingredients

• 1 oz. dried portabella mushrooms, rehydrated in 1 ½ cups boiling water for 10 minutes (reserving the liquid to soak the oats in). After soaking, drain, squeeze dry and dice mushrooms.
• 1-½ cups Bob’s Red Mill Steel Cut Oats (also known as pinhead oats) soaked in reserved mushroom liquid for 10 minutes.
• 6 TBSP butter, divided
• 1 cup diced onion
• 1 cup coarsely shredded zucchini
• ½ cup diced sun dried tomatoes in olive oil, drained
• 6 eggs, room temperature
• ½ cup chopped fresh oregano
• 1 tsp. garlic salt with parsley
• 1 cup dried Parmesan cheese