Gougères + Stuffed Mushrooms
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Ingredients
48 stuffed mushrooms
- 1 cup milk
- 4 tablespoons unsalted butter (1/2 stick)
- 1/4 teaspoon salt
- Dash cayenne pepper
- 1 cup all-purpose flour
- 3 large eggs
- 1/2 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups grated Swiss cheese (Emmenthaler or Gruyere)
- Coarse salt (fleur de sel or kosher salt) to sprinkle on top
- 8 ounces bacon slices
- 1 cup chopped onion
- 1 10-ounce package chopped frozen spinach, thawed, squeezed dry
- 4 ounces feta cheese, crumbled (about 3/4 cup)
- 4 ounces cream cheese, room temperature
- 1/4 teaspoon dried crushed red pepper
- 2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed
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Preparation
Step 1
Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball.
Step 2
Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit.
Step 3
Transfer to the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds.
Step 4
Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed.
Step 5
Transfer the choux paste to a mixing bowl, and let cool for 10 minutes.
Step 6
Preheat the oven to 375°F. Line a cookie sheet with a reusable nonstick baking mat or parchment paper.
Step 7
Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the choux paste. Stir just enough to incorporate.
Step 8
Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat. Continue making individual gougère, spacing them about 2-inches apart on the sheet.
Step 9
Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère.
Step 10
Bake for about 30 minutes, until nicely browned and crisp. Serve lukewarm or at room temperature with drinks.
Step 11
Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon.
Step 12
Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
Step 13
Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and saute until tender, about 5 minutes.
Step 14
Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
Step 15
Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper.
Step 16
Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes.
Step 17
Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again.
Step 18
Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
Step 19
Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.
Step 20
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Chef's notes
For gougères, hand-shred cheese for a lighter texture.
Avoid sprinkling salt on gougères if storing overnight to prevent moisture issues.
Stuffed mushroom filling is extremely delicious; exercise restraint to avoid eating it by the spoonful.
