Wild Mushroom Cheese Puffs

Name: Wild Mushroom Cheese Puffs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 24 serving(s)
Ingredients: 29.58 ml olive oil; 113.39 g mixed mushrooms, finely chopped (such as chanterelles, porcini, morels, portobello, crimini, shitake, oyster, enoki); 14.79 ml minced shallot; 3 eggs; 157.80 ml half-and-half; 14.79 ml flat leaf parsley, minced; 2.46 ml dry mustard; salt; pepper; 59.14 ml seasoned bread crumbs; 236.59 ml cheddar cheese, shredded, Kerrygold brand preferred

Submitted by Chocolatl

"This would be more accurately called "specialty" or "exotic" mushroom cheese puffs. You should never try picking your own wild mushrooms unless you are an expert. Adapted from The New Irish Table."

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Ready In:: 40mins
Ingredients:: 11
Serves:: 24

ingredients

29.58 ml olive oil
113.39 g mixed mushrooms, finely chopped (such as chanterelles, porcini, morels, portobello, crimini, shitake, oyster, enoki)
14.79 ml minced shallot
3 eggs
157.80 ml half-and-half
14.79 ml flat leaf parsley, minced
2.46 ml dry mustard
salt
pepper
59.14 ml seasoned bread crumbs
236.59 ml cheddar cheese, shredded, Kerrygold brand preferred

directions

Preheat oven to 350°F.
Heat olive oil in a large skillet over medium heat.
Add mushrooms and shallots and saute until softened, 3-5 minutes.
Generously grease 24 miniature muffin cups.
Distribute the mushroom mixture evenly among the muffin cups.
Whisk eggs, half-and-half, parsley, mustard, salt, pepper and bread crumbs together.
Stir in cheese.
Spoon over mushrooms.
Bake until lightly browned and puffed, 25-30 minutes.
Remove and let cool 5 minutes.
Loosen from cups with a knife.
Turn out onto serving plate.
These can be made ahead or reheated in a 300° oven for 5 minutes.