Archive for November, 2014

Cheesy Mushroom Gourgeres

Paula of Bell’Alimento shares a cheesy good Gourgeres pastry recipe – a perfectly delicious bite-size appetizers for holiday guests!

Gourgeres are a fancy terms for cheesy pillows of goodness. Or at least that’s my translation. They are a wonderful addition to any and all holiday parties you might be planning. They come together quickly and the add-ins can be switched up at a moment’s notice. Today we’ve added a combination of blended mushrooms and thyme which are divine.

Speaking of switching it up, for instance, don’t have mozzarella on hand? Try adding grated Fontina or Edam cheese for a twist. We used a blend of button mushrooms and baby bella mushrooms but any blend of fresh mushrooms would be equally delicious.

It’s pretty much impossible to just eat one of these little beauties so it’s a good thing it makes about 32 little bites.

These are best eaten warm so save them to bake just before the guests arrive.

 

Cheesy Mushroom Gourgeres

Yield: 32

Prep Time: 25 minutes

Cook Time: 25 minutes

Ingredients:

  • 8 ounces mushrooms (blended) – finely chopped
  • 1 tablespoon olive oil
  • 3-4 sprigs fresh thyme
  • ½ cup milk
  • 4 tablespoons unsalted butter
  • ¼ teaspoon kosher salt
  • 1 cup all purpose flour
  • 4 large eggs
  • 8 ounces grated mozzarella cheese
  • ½ teaspoon black pepper

Directions:

  1. Preheat oven to 425º F.
  2. In a large saute pan heat oil over medium heat. Add mushrooms. Season with salt, pepper and thyme. Cook until softened. Set aside to cool.
  3. In a heavy-bottomed saucepan, combine ½ cup of water, milk, butter, and salt. Bring to a boil over medium-high heat, stirring occasionally. Immediately add the flour. Stir quickly into the mixture with a wooden spoon until the dough pulls away from the pan and forms a ball, cooking for an additional minute while stirring.
  4. Remove dough from heat and place into stand mixer. Allow to cool. Mix in eggs one at a time, mix until combined. Add cheese, mushroom mixture and mix until combined.
  5. Using a 1-tablespoon cookie scoop, drop rounds approximately 2” apart onto baking sheets lined with parchment.
  6. Bake for 10 minutes, reduce heat to 375 and continue cooking for an additional 15 minutes OR until golden brown.
  7. Serve warm.

 

Sausage Stuffed Mushrooms

Denise from Chez Us shows us how to easily make bite-sized appetizers for your next soiree with these delicious sausage-stuffed mushrooms – baked to perfection and ideal for holiday entertaining.

During the hustle and bustle of the holiday season, I am always on the lookout for quick but elegant appetizers to serve when entertaining or if impromptu guests stop by for some pre-holiday bubbles. One of my favorite ingredients that I always have on hand is a stash of mushrooms, as they can mingle during breakfast all the way through dinner. This recipe for sausage stuffed mushrooms does exactly that; mingles well in the kitchen and with my guests.

I am a big fan of simple, fast and delicious appetizers that can be made at moment’s notice.  Using The Blend method makes this recipe very approachable, and it makes a great go to appetizer recipe to have on hand.  I simply add sausage along with the chopped portabellas to help “beef” up the filling.  The earthiness of the portabella mushroom goes well with either a mild or spicy Italian sausage.  I prefer to use a mild sausage, but go crazy if you dare.

These stuffed mushrooms are loaded with mushroom goodness, and the fresh rosemary (which I think is the perfect holiday herb) and fontina cheese pairs really well with the earthy mushrooms as well as the sausage.  Light enough to enjoy before dinner or as a light meal on a busy night during the hustle and bustle of the holidays.

 

Sausage Stuffed Mushrooms

Ingredients:

  • 16 medium sized cremini (brown) mushrooms, slightly firm
  • 2 small portabella mushrooms
  • 1 italian sausage, mild or spicy, casing removed and crumbled into small pieces
  • 1 large shallot
  • 1 large garlic clove
  • 3 tablespoons olive oil
  • 1 cup panko
  • 1 tablespoon rosemary, minced
  • kosher salt, to taste
  • 1/2 cup grated fontina cheese
  • extra rosemary and cheese for garnish

Directions:

  1. Preheat the oven to 400.
  2. Using a paper towel or mushroom brush clean the mushrooms.
  3. Remove the stems from the mushrooms, and lightly scoop a small amount from each cremini mushroom.  Set the cremini mushrooms onto a baking sheet.
  4. Cut the portabella mushroom into pieces then place in the food processor.  Chop until it resembles ground meat.
  5. Heat the olive oil in a large frying pan over medium heat.
  6. Add the onion and garlic, stir and cook for 2 minutes.
  7. Stir in the chopped mushrooms, and cook for 2 minutes.  Then crumble in the sausage, stir and cook for 2 minutes over low heat.  No need to cook the meat all the way through as it will continue to cook in the oven.  Using a tablespoon remove any oil that has collected in the pan.
  8. Place the mixture into a large mixing bowl.
  9. Add the panko, rosemary, salt to taste, and the fontina cheese.  Stir to mix well.
  10. Lightly stuff each mushroom with the mixture, then drizzle with a little olive oil.
  11. Slide into the oven and bake for 20 – 25 minutes.  The mushrooms are done when lightly golden and slightly soft.
  12. Remove from the oven, and place the mushrooms on a serving platter.  Sprinkle with some grated cheese and minced rosemary as a garnish.
  13. Serve.
  14. Eat.