Crisp popovers filled with mushroom and herb paté make a delicious appetizer. They can also be stuffed with your favorite filling, such as chili, bean dip or salsa. Be sure your mini muffin pan is piping hot before adding the batter; a hot pan helps create airy popovers. For best results, do not replace the eggs in this recipe.
For Chocolate Éclair Popovers, go to GlutenFreeAndMore.com/dessertpopovers.
Contributing chef Mary Capone is author of The Gluten Free Italian Cookbook: Classic Cuisine from the Italian Countryside (The Wheat Free Gourmet Press) and co-author ofBest Gluten-Free Cookbook (Belvoir Media Group).Yields 24 popovers
- 4 large eggs
- 1 cup milk of choice
- 2/3 cup brown rice flour
- 1/3 cup tapioca starch/flour
- Pinch of salt
- 2 tablespoons olive oil
- 1/2 pound wild mushrooms, such as crimini, shiitake, portobello, lion’s mane or a combo, finely chopped
- 2 tablespoons chopped shallots
- 2 teaspoons minced herbs (fresh thyme, chives or Italian flat leaf parsley)
- ½ teaspoon sea salt
- Pepper, to taste
- ¼ cup dry white wine, vermouth or sherry, optional
1Preheat oven to 425°F. Lightly grease a mini muffin tin (24 count) and place tin in the oven while it’s preheating.
2To make popovers, whisk together eggs and milk in a medium bowl.
3In a large bowl, whisk together brown rice flour, tapioca starch/flour and salt. Add egg mixture to dry ingredients and beat until smooth.
4Immediately fill hot mini muffin cups with batter, about ¾ full. Quickly place in preheated oven and bake 18 minutes. (Do not open oven to peak while baking.) When done, remove popovers from the oven and pierce each top with a fork to release steam. Let cool in pan.
5To make filling, heat olive oil in a large sauté pan over medium heat. Add chopped mushrooms, shallots, herbs, salt and pepper and sauté until mushrooms appear to dry and are golden brown, about 5 minutes. Add wine (if using) and cook until evaporated, about 3 minutes.
6Place 1 heaping tablespoon (or more) of mushroom filling in the center of each cooled popover. Serve stuffed popovers upright in cooled muffin tins.