Guest Post: Mushroom & Lemon Pepper Popovers by The Messy Baker

We have a guest in the kitchen! We’re thrilled to have Charmian of The Messy Baker joining us again, sharing an entertaining-ready brunch dish that’s sure to impress!


Popovers are so theatrical. It’s all hurry up and wait as they ready themselves for their big reveal. To pull off a flawless performance, you must wait for the oven to thoroughly preheat, wait while the batter rests, wait for the popover pan to heat. Then it’s rush, rush, rush as you quickly add melted fat to the pan, top it with the batter, and get the whole shebang into the oven. Sure, they emerge all high and mighty and ready for their close up. But minutes later, once the applause has died down, these stars of brunch collapse from exhaustion as if to say, “You can’t expect me to work in these conditions.”

Well, I’ve got a few stage management tricks to ensure these prima donnas get what they need without putting too much pressure on the cook. The secret is in carefully orchestrated timing. The batter gets its beauty rest while the oven heats. The mushrooms cook while the pan gets hot, and it all comes together in minutes.

And while these starlets bake? I set the table, and sit back with a leisurely cup of coffee while the oven, the eggs, and the flour work their magic. When the timer goes, I pull perfect, towering popovers from the oven with such ease my guests think it’s the easiest brunch recipe ever. Which it is — when you know how to handle The Talent.


Mushroom & Lemon Pepper Popovers
To get maximum rise, I spoon the cooked mushrooms into the bottom of the pan instead of folding them into the batter. Even so, some work their way up to the top during the baking process. The results? A crunchy top, flecks of mushroom, big air bubbles, and a mushroomy layer that just begs for a slice of bacon or a side of scrambled eggs.

Prep time: 10 minutes + 30 minutes resting | Cook time: 40 minutes | Serves: 6 Popovers

1 cup all-purpose flour
1 teaspoon ground lemon pepper
2 teaspoons finely grated lemon zest
1 cup whole milk
3 large eggs
2 tablespoons melted butter

Mushroom Layer
6 medium white button mushrooms (about 2-inches wide each), chopped to 1/4-inch pieces
2 tablespoon butter, plus more for greasing the pan
1 teaspoon ground lemon pepper
Preheat the oven to 450°F with a rack positioned in the centre. Generously butter a 6-cup popover pan or large muffin tin.

In a 4-cup liquid measuring cup or medium bowl with spout, whisk together the flour, lemon pepper, and lemon zest.

In a small bowl, whisk together the milk, eggs, and melted butter. Pour the egg mixture over the flour mixture and whisk until combined. Cover and set aside for 30 minutes.

In a medium skillet, over medium-high heat, melt the butter until bubbly. When it bubbles, toss in the sliced mushrooms and lemon pepper. Cook, stirring occasionally, until most of the water has been cooked out of the mushrooms and they are very tender.

When the batter has rested 20 minutes, put the greased popover pan in the oven for 10 minutes to heat.

Once the popover pan is hot, remove it from the oven, and quickly close the oven door to retain the heat. Spoon the cooked mushrooms into the hot pan, being sure to distribute them as evenly as possible. Give the batter a stir, then gently pour it evenly between the six wells.

Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking for another 30 minutes. The popovers will emerge tall and golden brown with bits of mushrooms visible at the crown. Serve immediately. The popovers will deflate within minutes but should retain their signature air pockets.

Single popover


What better way to dress up a Sunday brunch than with these little show-stoppers?! With Mother’s Day around the corner, I know these will be a popular addition to the menu. A big thanks to Charmian for sharing her creative and drool-worthy recipe ideas.

Follow along with Charmian at The Messy Baker and on FacebookTwitter, Instagram and Pinterest!

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