SPICY MUSHROOM POPOVER
So this week, I decided to feature one of my favorite appetizers my mom used to make back in the day. We used to always go over to Nina auntie's home for parties and she would have platters of these laying out. I think I ate the entire platter. I would just stand next to these instead of socializing, stuffing my face with as many as I could. I made my mom get the recipe and its been a family favorite ever since. Thanks Nina auntie!
SPICY MUSHROOM POPOVER RECIPE
KITCHEN INSPIRED BY NINA AUNTIE
INGREDIENTS (MAKES 18)
- 1 16 oz box of white button mushrooms (finely chopped)
- 3 tbs butter
- 1/2 large white onion (diced)
- 1 tbs of minced garlic
- juice of 1/2 lemon
- 1/4 + 1/8 tsp clove powder
- 2 tsp red mirchi (or cayenne pepper to taste)
- salt to taste
- 1 1/3 sheet of puff pastry
- shredded mexican cheese blend
- egg (optional): 5 eggs, 1/2 c cream/milk, dash of pepper whisked together.
- muffin baking pan
INSTRUCTIONS
- Thaw puff pastry according to instructions on box.
- Preheat oven to 400F.
- Melt the butter in a nonstick pot over medium low heat.
- Add in garlic and saute until golden brown.
- Add the onions and saute until transparent.
- Add the mirchi, clove powder and mushrooms. Cook until mushrooms reduce in size and brown, stirring frequently.
- While this is still simmering, take the puff pastry and divide each sheet into 9 squares (~3x3in each).
- Prep a muffin pan by spraying with cooking spray. Place one square (of puff pastry) into each muffin cup.
- Evenly spoon the mushroom mixture amongst the muffin cups.
- OPTIONAL: If using egg, whisk the ingredients listed well before evenly pouring into cups.
- Garnish each cup with some cheese.
- Bake for 20 minutes at 400F or until puff pastry is golden brown and eggs are fully cooked.