Mushroom Puffs, a great passed hors d’ouvre

Mushroom Puffs, a great passed hors d’ouvre

Ingredients
1 batch profiteroles, about 65
1 1/2 c. duxelles
3/4 c. mascarpone cheese
1/4 c. grated Parmesan cheese
2 T. basil, chiffonade


Carefully measure and prepare all ingredients.


Combine, and mix until uniform. Season to taste with salt and pepper. Transfer to a pastry bag fitted with a small round tip.

Using a paring knife, cut an opening in the bottom of each profiterole, then fill with the mushroom filling. These can be made and refrigerated or frozen in advance. To reheat, place on a baking pan and bake at 350 F. until hot in the center.

Happy cocktail party!