Hot Mushroom Filled Cheese Puffs
|For cheese puffs|
|All purpose flour||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄8 Teaspoon|
|Ground red pepper||1 Dash|
|Water||1 Cup (16 tbs)|
|Unsalted butter||6 Tablespoon (3/4 Stick)|
|Red pepper sauce||8 Dash|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|For mushroom filling|
|Mushrooms||2 Pound, trimmed, well cleaned and dried|
|Butter||6 Tablespoon (3/4 Stick)|
|Minced shallots/Green onion||1⁄2 Cup (8 tbs)|
|Freshly grated nutmeg||1⁄8 Teaspoon|
|Freshly ground pepper||To Taste|
|Whipped cream cheese||1 Pound|
For cheese puffs: Preheat oven to 425°F.
Grease baking sheets and set aside.
Combine flour, peppers and nutmeg in small bowl.
Mix water, butter and salt in heavy medium saucepan.
Bring to boil, stirring occasionally until butter is melted.
Reduce heat, add flour mixture all at once and stir vigorously until mixture is smooth and pulls away from sides of pan.
Remove from heat and allow to cool for 5 minutes.
Using electric hand mixer (or processor), beat red pepper sauce into batter.
Add eggs one at a time, beating well after each addition until mixture is smooth and shiny.
Beat in cheese.
Fit pastry bag with 1/2-inch round tip and fill with dough.
Squeeze onto baking sheet in 1-inch mounds.
Bake until puffed and golden, about 20 minutes.
Turn off oven.
Remove baking sheet and slit side of each puff with sharp knife.
Return to oven, leaving door ajar, until puffs are dry, about 10 minutes.
Let cool on racks in draft-free area.
For filling: Chop mushrooms in processor.
Melt butter in heavy skillet over medium-high heat.
Add shallot and mushrooms and cook until pieces begin to dry and separate; watch carefully to avoid burning.
Reduce heat and continue cooking until browned.
Season with nutmeg and salt and pepper to taste.
Allow filling to cool.
To serve: Preheat oven to 300°F.
Slice off tops from puffs.
Combine cream cheese and mushroom filling and blend well (do not beat).
Divide among puffs, replacing tops.
Bake 5 minutes.