Mushroom Gouda Melt Bites

I’m a big football fan, feeling proud that my New England Patriots will be going to the Super Bowl for the sixth time, but I’m not really a fan of typical game day foods. I’ll savor the game with a beer, but as far as wings, nachos, and pizza, I’m “out of bounds.” But I still do love football, especially entertaining for Super Bowl. When the season first started, I shared some unique ideas and recipes for tailgating and at-home game watching here, and with Super Bowl in less than two weeks, I wanted to create an appetizer, or small bite, that would please all sport fans, including non-meat eaters, like myself.

Talk about layers of decadent flavors; a flaky cornmeal crust topped with crispy mushrooms sautéed with dried sage, a creamy smoked gouda béchamel and even more buttery and slightly nutty flecks of gouda. These mini tarts may be small, but there is plenty of flavor to leave a scoring mark on your taste buds.

I wanted to create something that was unique, not just a recreation of those staple bar foods, not that there is anything not delicious about them, just nothing usually too spectacular or somewhat healthy. Although, I can’t say these bites are healthy covered in gouda béchamel, inspired by these portobello melts, they are still wholesome and tiny, so how bad can they really be. I still had a bit of cornmeal tart dough from this summer tart, and thought it would be the perfect crust for these bites, instead of crostini.

I purposely rolled the dough very thin because I’d rather have plenty more room for delicious fillings, like this one. These bites are balanced, not overpowered by any one of the layers, which often times can be the crust. Most game day foods are carb-heavy already, and this one is guilt free while tasting really good. I love béchamel sauce, I mean I could put it on everything because it just tastes so out of this world delicious! It’s slightly nutty, decadent but not overly rich, and when made with smoked gouda, the depth of flavor is much more intense. Heavenly, the kind of cheese sauce you can’t waste a spoonful of. The mushrooms, earthy, crispy and slightly spicy, are the perfect complement to mounds of velvety gouda goodness.

Don’t save these mushroom gouda melt bites for just game days, they’ve got enough of that “gourmet” touch, making it a perfect appetizer at any event or dinner party.

Mushroom Gouda Melt Bites 

Ingredients {Makes about 24}

Cornmeal Tart Dough {recipe here}

18 ounces – Baby Portobello Mushrooms {sliced into 1/4″ pieces}

1 – Garlic Clove {smashed}

3 tablespoons – Extra Virgin Olive Oil

1 teaspoon – Dried Sage {crushed between palms to release flavors}

Coarse Salt and Freshly Ground Pepper, to taste

Dash of Cayenne Pepper, optional

Gouda Bechamel {recipe below}

1/2 cup – Smoked Gouda {finely grated}

Recipe 

Preheat oven to 350*. Lightly spray a mini muffin tin. Roll cornmeal tart dough to 1/8″ thickness, and cut out rounds to fit into mini muffin cup {about a 3″ cutter}. Using a fork, prick holes onto the bottoms of each tart shells, place a small piece of parchment atop and fill with baking beans. Bake until tart shells begin to color {about 20 minutes}, remove baking beans and bake until golden brown {about 8 to 10 minutes}. Set aside, and cool.

Heat a large sauté pan over medium-high heat, add the olive oil. Add in the mushrooms and garlic. Season with salt, pepper, and dried sage. Cook mushrooms until they have become slightly crispy and liquids have evaporated {about 20 minutes}.

Heat broiler. Fill mini tart shells with mushrooms, top with gouda béchamel and a heaping sprinkle of grated gouda. Broil until cheese is melted {about 1 to 2 minutes}, and serve.

Gouda Bechamel

Ingredients

2 tablespoons – Unsalted Butter

1 – Garlic Clove {minced}

2 tablespoons – All Purpose Flour

3/4 cup – Milk

1/4 cup – Smoked Gouda {finely grated}

Coarse Salt and Freshly Ground Pepper, to taste

Recipe {Adapted Martha Stewart}

In a small saucepan over medium heat, heat butter until melted. Add garlic and cook until tender {about 2 minutes}. Whisk in the flour, and cook for a minute. Slowly whisk in milk, cook, stirring until thickened {about 2 to 3 minutes}.

Remove from heat, add the gouda and season to taste.