Sunday, March 13, 2011

Broccoli Mushroom Popovers

These fluffy, nutty, cheesy, broccoli-y popovers are also coined "poor people's brioche," or, as I like to call them, "puffy pillows of perfection."

I would highly recommend doubling the popover section of the recipe to optimize the tastiness of the end result!

Stuffed Popovers
(adapted from vegetarian cookbook Horn of the Moon)

2 T butter, melted
3 eggs
1 cup milk
1/4 tsp salt
1 tsp honey
1 cup all-purpose flour

1/2 cup chopped walnuts
2 T butter, melted
3 cups chopped broccoli
3 large cloves garlic, minced
1/2 tsp basil
1/2 tsp dried thyme
2 cups sliced mushrooms
1/2 tsp salt
2 1/2 cups cheese (I use a mozza-cheddar mix!)

1. Preheat oven to 425 degrees. Put melted butter, eggs, milk, salt, honey and flour in a food processor and mix until smooth.
2. Butter a 12-hole muffin tin and fill each cup half full with popover batter.
3. Bake for 15 minutes. Lower oven temperature to 350 degrees and bake popovers another 10 to 15 minutes more until lightly browned.
4. Take out of oven and immediately make a 1-inch slit across the top of each popover. Now gently go around the edge of each popover with a wide-edged knife. Lift up the sides and bottom of each one until free. Tilt onto its side in muffin tin and allow to cool.

5. On a cookie sheet, roast walnuts 5 minutes in the oven and set aside.
6. In melted butter, saute the broccoli, garlic and herbs in a 10-inch fry pan over medium heat. When broccoli turns bright green and tender, add mushrooms and salt. Continue to cook over medium heat until mushrooms are done. Remove from heat.

7. In a medium bowl, combine broccoli mixture, walnuts and cheese.
8. Make an opening in each popover (where slit is) and stuff with the broccoli-cheese filling until all the popovers are filled.
9. Bake at 350 degrees for 15 minutes!

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