FBC2015 Appetizer Contest: Mushroom and Spinach Puffs by The Cookie Writer

We couldn’t be happier with the wonderful submissions we’ve received in this year’s contest! Take a look at last week’s recap to refresh your memory.
The Appetizer Spotlight Contest closes this evening at 11:59pm, so we’re still taking entries! Don’t miss your opportunity to show off your talent!!
Coming in under the wire, Kacey of The Cookie Writer, shares a savoury appetizer that makes great use of the meaty portobello mushrooms. This two-bite treat certainly doesn’t make the decision any easier.

People always want easy recipes with bold flavours, and I think I did it. These mushroom and spinach puffs are the perfect little appetizer and hors d’oeuvre for your get together and are really quick even with a homemade “dough”.
Mushroom and Spinach Puffs
Prep Time: 15 mins | Cook Time: 40 mins
½ lb (2 large) portobello mushrooms, stems and gills removed; cubed into small chunks
1 cup fresh baby spinach
Salt and pepper
½ tsp. ground thyme
3-4 garlic cloves, minced
1 tbsp. butter
½ cup all-purpose flour
½ cup vegetable broth
1 tbsp. coarse mustard (optional but highly rewarding!)
¼ cup butter
2 eggs, room temperature
⅛ – ¼ cup freshly grated Parmesan cheese
1. Heat a large frying pan over medium-high. Add the butter and wait until it is very hot. Add the mushrooms and cook for a couple of minutes. Stir in garlic, salt, pepper, and thyme. Cook for a few more minutes until mushrooms are nice and golden (5 minutes total.) Stir in spinach and toss until wilted. Remove from heat and set aside.
2. Preheat oven to 400F. Line a baking sheet with parchment paper or silicone liner.
3. In a medium-sized saucepan, add the broth, mustard, and butter and place over high heat. Bring to just a boil and add the flour, stirring constantly with a wooden spoon while reducing the heat to low. Stir for 2 minutes or until a ball of dough forms (I like to cook the flour a bit like a roux so try and do 2 minutes minimum.) Remove from heat and pour into bowl of stand mixer (you can also do the remaining steps by hand but the mixer makes it easier.)
4. Allow to cool for a couple of minutes. I stir in the mixture every minute to get the heat to disperse. With the paddle attachment and the mixer on medium, add 1 egg at a time and mix until well combined! Repeat with following egg. You want a smooth mixture. Pour in cheese and mushroom mixture and stir with wooden spoon until combined.
5. Using a 1 tablespoon-sized measuring device, spoon out balls of dough and place onto baking sheet, spreading out so about 12 fit per tray. Place into oven and bake for 20-25 minutes, or until nicely brown and balls are firm. Remove from oven and allow to cool for a couple of minutes on the baking sheet (you will know when they are ready to move when you have no difficulty picking them up!) Cool completely on wire rack. Serve as is!
Serves: Just over 2 dozen puffs
Follow Kacey online at The Cookie Writer and on Twitter, Facebook and Pinterest!
Hi, I am Kacey, the creator behind The Cookie Writer! I love baking and cooking, which can sometimes be a bit crazy but my two taste-testers (husband and daughter) love to be helpful and informative! No matter the dietary lifestyle, there is sure to be something you can enjoy on the blog!
Join the competition for your chance to win an “Appetizer Spotlight” at the Mushrooms Canada table at the FBC2015 in October.



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