MUSHROOM POPOVER CASSEROLE

Mushroom Popover Casserole image

Provided by @MakeItYours

Number Of Ingredients 16

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Mushroom filling:
4 tbsp olive oil
1 lb cremini mushrooms, thinly sliced through the stems
1/4 cup thinly sliced green onions
2 cloves garlic, minced
1/2 tsp dried rosemary
1/2 tsp dried thyme
Sea salt and freshly cracked black pepper, to taste
1/2 cup mascarpone cheese
Popover batter:
4 large eggs
1 1/2 cups whole milk
1 1/2 cups all-purpose flour
1 tsp sea salt
4 tbsp unsalted butter
Grated parmesan cheese for sprinkling

Steps:

Serves:6
In a large skillet, heat oil over medium high heat. Add mushrooms and sauté, stirring often, until tender and liquid has evaporated, about 10 minutes. Add green onions and garlic; continue sautéing for 2 minutes. Stir in rosemary and thyme; season to taste with salt and pepper. Remove from heat and then stir in mascarpone cheese. Set aside.
Position rack in the middle of the oven. Preheat oven to 450 degrees F.
In a large bowl, beat eggs and then whisk in milk. In a medium bowl, whisk together flour and salt. Add flour mixture to egg mixture, whisking until batter is smooth. Set aside.
Spray bottom and sides of a 9x13-inch baking pan with cooking spray. Add butter and place in the preheated oven for 3-5 minutes, or until melted. Using oven mitts, remove pan from oven and carefully tilt it several times to distribute butter. Add batter and bake for 15 minutes, or until it puffs up and lightly brown aroundthe edges.
Without removing the pan from the oven, reduce oven temperature to 350 degrees and bake for 15 more minutes. Remove pan from oven and then spoon over mushroom filling over popover. Return to oven and bake for another 10 to 12 minutes, or until mushrooms are heated through and edges of the popover are golden brown.
Using a sharp knife, cut popover into 6 to 8 servings. Serve hot with a sprinkle of grated parmesan cheese.