Mushroom and Swiss Cheese Gougère

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Mushroom and Swiss Cheese Gougère

Mushroom and Swiss Cheese Gougère
1/2 cup water
3 tbsp. butter, divided
1/2 cup flour
1/8 tsp. salt
1/8 tsp. freshly ground pepper
2 eggs
1/2 cup finely diced Swiss cheese
2½ cups sliced mushrooms (about 1/3 lb.)
1/2 cup finely diced onions
1/2 cup diced red bell pepper
1/4 cup diced prosciutto (3 very thin slices from our Deli)
1 tsp. dried herbs (basil, tarragon or oregano)
Salt and freshly ground pepper to taste

Prep: 20 minutes, Cook: 30 minutes, Serves: 2

1. Preheat oven to 425°F and spray two 2-cup individual baking dishes or a 9- inch pie plate with nonstick cooking spray.

2. Bring water and 2 tbsp. butter to a boil over medium-high heat in a medium saucepan. Remove from heat and stir in flour, salt and pepper with a wooden spoon. Beat in eggs, one at a time, stirring vigorously for about 1 minute each time; stir in cheese. Spoon dough in a circle around the outside edge of prepared dishes, leaving a hole in the center; set aside.

3. Heat remaining butter in a large pan over medium heat. Stir in remaining ingredients and sauté for about 5 minutes or until onions are crisp-tender. Spoon into center of dish and bake for 20 minutes or until puffed and golden. Serve immediately.

Nutritional Information:
600 calories, 31 g protein, 36 g total fat (20 g sat., .5 g trans), 38 g carbohydrate, 5 g fiber, 4 g sugar, 335 mg cholesterol, 1,370 mg sodium, 14 points


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So very, very tasty.

Comment Number: 2047