Mushroom Puffs: Make These for a Mouth-Watering Appetizer!

Mushroom Puffs are a type of appetizer made with choux pastry filled with a mixture of mushrooms and cheese. They are typically served at parties or gatherings, and the dish consists of baked pastry shells, sautéed mushrooms, and a creamy cheese filling.

What Are Mushroom Puffs?

Mushroom Puffs are a gourmet dish where the airy pastry is filled with a mixture of mushrooms, Gorgonzola, and herbs. With a history in French patisserie traditions, choux pastry is versatile, it can be sweet or savory. Choux pastry has been around since the 16th century, created by French pastry chef Pantarelli. In this recipe, the earthy mushroom sauté and tangy cheese filling turn an elegant dessert technique into a tantalizing appetizer.

Pro Tips for the Best Mushroom Puffs

• Add eggs to the dough one at a time and mix thoroughly for a smooth, glossy consistency. This ensures perfectly puffed shells.
• Do not open the oven door during baking, or your puffs may collapse.
• Use fresh mushrooms and cook them until their liquid evaporates to avoid a soggy filling.
• Let the cheese filling cool completely before whipping; this prevents it from splitting and ensures a light, fluffy texture.
• Pipe the filling generously, but avoid overstuffing to keep the puffs intact when serving.

Frequently Asked Questions

What Type of Mushrooms Work Best?

Button or cremini mushrooms are ideal for this recipe. They provide a firm texture and earthy flavor that pairs beautifully with Gorgonzola.

Can I Make the Puffs Ahead of Time?

Yes! You can bake the puffs a day in advance and store them in an airtight container. Fill them just before serving to maintain their crispness.

How Do I Keep the Puffs from Getting Soggy?

Ensure the mushroom mixture is fully cooled and drained before filling the puffs. Avoid adding excess liquid to the filling.

How to Store Mushroom Puffs

Keep baked but unfilled puffs in an airtight container at room temperature for up to 2 days. Fill them just before serving to maintain crispness. You can also freeze unfilled puffs and avoid freezing after assembly, as the filling may separate.

How to Make Mushroom Puffs

Step 1

Step 1

In a saucepan, combine water, salt, and butter. Heat gently until the butter melts.

In a saucepan, combine water, salt, and butter. Heat gently until the butter melts.

Step 2

Step 2

Add flour all at once and stir vigorously until the dough comes together and pulls away from the pan. Transfer to a bowl and let cool slightly.

Add flour all at once and stir vigorously until the dough comes together and pulls away from the pan. Transfer to a bowl and let cool slightly.

Step 3

Step 3

Add the eggs one at a time, mixing thoroughly after each, and transfer to a piping bag.

Add the eggs one at a time, mixing thoroughly after each, and transfer to a piping bag.

Step 4

Step 4

Pipe small mounds of dough onto a baking tray lined with parchment paper. Smooth tops with a moistened finger.

Pipe small mounds of dough onto a baking tray lined with parchment paper. Smooth tops with a moistened finger.

Step 5

Step 5

Bake at 180°C (360°F) for 30 minutes.

Bake at 180°C (360°F) for 30 minutes.

Step 6

Step 6

Melt butter with cream and Gorgonzola over low heat, stirring until smooth. Add gelatin, stir until dissolved.

Heat olive oil in a pan, add garlic and mushrooms, and sauté for a few minutes until cooked. Season with salt and parsley, remove from heat, and cool.

Step 7

Step 7

Blend with an immersion blender and cool completely.

Bloom gelatin in a little cold water for 10 minutes.

Step 8

Step 8

Cut off puff tops and fill the base with Gorgonzola cream.

Melt butter with cream and Gorgonzola over low heat, stirring until smooth. Add gelatin, stir until dissolved.

Step 9

Step 9

Then top with mushrooms and replace caps.

Blend with an immersion blender and cool completely.

Step 10

Step 10

Arrange on a serving plate and dive in.

Once cooled, whip Gorgonzola cream until light and transfer to a piping bag.

Step 11

Step 11

Cut off puff tops and fill the base with Gorgonzola cream.

Step 12

Step 12

Then top with mushrooms and replace caps.

Step 13

Step 13

Arrange on a serving plate and dive in.