In this recipe, the egg batter puffed up in the oven while baking and then sank when taken out of the oven. The creamy sauteed mushroom filling was then spooned over the popover and put back in the oven until heated through.
My family and I had these mushroom popovers for breakfast the next day. I first warmed it up in the toaster oven and served it with a sprinkle of Parmesan cheese. I love the earthy taste of the mushroom filling and crispy texture of the edges.
Cooking Tips
For the best results with your popover casserole, start by preheating your oven to a high temperature, around 425°F. This initial heat is crucial for that signature puff. Make sure your eggs are at room temperature, as this helps create a smoother batter and contributes to better rising. Also, don’t skip the resting time for the batter. Letting it sit for about 30 minutes before baking allows the flour to fully hydrate, resulting in a lighter texture. If you want a bit of extra flavor, consider adding herbs to the batter or the mushroom filling, like thyme or rosemary. Lastly, avoid opening the oven door while baking, as this can cause the popovers to deflate.
Storage Instructions
If you have leftovers, store the mushroom popover casserole in an airtight container in the refrigerator. It will keep well for about three days. When reheating, the toaster oven is a great option to help restore some of that original crispiness. If you need to freeze it, make sure it has cooled completely before wrapping it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to two months. To reheat from frozen, let it thaw overnight in the fridge before warming it in the oven. This way, you can enjoy the flavors without compromising the texture.
Frequently Asked Questions
What can I substitute for mascarpone cheese?
If you don’t have mascarpone, cream cheese is a great alternative. Just mix it with a little bit of heavy cream to get a similar creamy texture.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Just reheat in the oven or toaster oven to keep that nice texture.
Can I make this casserole ahead of time?
Yes, you can prepare the mushroom filling and batter the night before. Just store them separately in the fridge and combine them right before baking.
What can I serve with mushroom popover casserole?
This dish pairs wonderfully with a simple green salad or some crispy bacon for breakfast. You could also top it with more cheese or fresh herbs for an extra kick.
What are common mistakes to avoid when making popovers?
One common mistake is not preheating the oven enough, which can prevent them from puffing up. Also, avoid opening the oven door while baking, as this can cause them to deflate.
Mushroom Popover Casserole
Ingredients
Mushroom filling:
- 4 tbsp olive oil
- 1 lb cremini mushrooms, thinly sliced through the stems
- ¼ cup thinly sliced green onions
- 2 cloves garlic, minced
- ½ tsp dried rosemary
- ½ tsp dried thyme
- Sea salt and freshly cracked black pepper, to taste
- ½ cup mascarpone cheese
Popover batter:
- 4 large eggs
- 1 ½ cups whole milk
- 1 ½ cups all-purpose flour
- 1 tsp sea salt
- 4 tbsp unsalted butter
- Grated parmesan cheese for sprinkling
Instructions
- 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 around the 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.
Notes
Nutrition
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