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gougres + stuffed mushrooms
- 1 cup milk
- 4 tablespoons unsalted butter (1/2 stick)
- 1/4 teaspoon salt
- Dash cayenne pepper
- 1 cup all-purpose flour
- 3 large eggs
- 1/2 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups grated Swiss cheese (Emmenthaler or Gruyere)
- Coarse salt (fleur de sel or kosher salt) to sprinkle on top
- 8 ounces bacon slices
- 1 cup chopped onion
- 1 10-ounce package chopped frozen spinach, thawed, squeezed dry
- 4 ounces feta cheese, crumbled (about 3/4 cup)
- 4 ounces cream cheese, room temperature
- 1/4 teaspoon dried crushed red pepper
- 2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed
Directions:View on Smitten Kitchen
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