Hot Mushroom Filled Cheese Puffs Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodMain Ingredient

Ingredients

For cheese puffs
 All purpose flour1 Cup (16 tbs)
 Freshly ground pepper1⁄8 Teaspoon
 Ground red pepper1 Dash
 Nutmeg1 Dash
 Water1 Cup (16 tbs)
 Unsalted butter6 Tablespoon (3/4 Stick)
 Salt1 Teaspoon
 Red pepper sauce8 Dash
 Eggs4
 Freshly grated parmesan cheese1⁄2 Cup (8 tbs)
For mushroom filling
 Mushrooms2 Pound, trimmed, well cleaned and dried
 Butter6 Tablespoon (3/4 Stick)
 Minced shallots/Green onion1⁄2 Cup (8 tbs)
 Freshly grated nutmeg1⁄8 Teaspoon
 Salt To Taste
 Freshly ground pepper To Taste
 Whipped cream cheese1 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 3914 Calories from Fat 2680

% Daily Value*

Total Fat 302 g464.6%

Saturated Fat 189.7 g948.6%

Trans Fat 0 g

Cholesterol 1628.1 mg

Sodium 5458.1 mg227.4%

Total Carbohydrates 231 g77.1%

Dietary Fiber 81.3 g325%

Sugars 40.6 g

Protein 139 g277.4%

Vitamin A 267.3% Vitamin C 41.5%

Calcium 91.9% Iron 88%

*Based on a 2000 Calorie diet

Directions

For cheese puffs: Preheat oven to 425°F.
Grease baking sheets and set aside.
Combine flour, peppers and nutmeg in small bowl.
Mix water, butter and salt in heavy medium saucepan.
Bring to boil, stirring occasionally until butter is melted.
Reduce heat, add flour mixture all at once and stir vigorously until mixture is smooth and pulls away from sides of pan.
Remove from heat and allow to cool for 5 minutes.
Using electric hand mixer (or processor), beat red pepper sauce into batter.
Add eggs one at a time, beating well after each addition until mixture is smooth and shiny.
Beat in cheese.
Fit pastry bag with 1/2-inch round tip and fill with dough.
Squeeze onto baking sheet in 1-inch mounds.
Bake until puffed and golden, about 20 minutes.
Turn off oven.
Remove baking sheet and slit side of each puff with sharp knife.
Return to oven, leaving door ajar, until puffs are dry, about 10 minutes.
Let cool on racks in draft-free area.
For filling: Chop mushrooms in processor.
Melt butter in heavy skillet over medium-high heat.
Add shallot and mushrooms and cook until pieces begin to dry and separate; watch carefully to avoid burning.
Reduce heat and continue cooking until browned.
Season with nutmeg and salt and pepper to taste.
Allow filling to cool.
To serve: Preheat oven to 300°F.
Slice off tops from puffs.
Combine cream cheese and mushroom filling and blend well (do not beat).
Divide among puffs, replacing tops.
Bake 5 minutes.
Serve hot.
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