CHEESE PUFFS

1 C milk
8 ounces, mushrooms, (white button or Portobello)
¼ lb (1 stick) unsalted butter
1 tsp kosher salt
1/8 tsp freshly ground black pepper
Pinch ground nutmeg
1 C all-purpose flour
4 extra large eggs, beaten
1 ½ C grated Gruyere
½ C parmesan cheese
Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper.
Clean mushrooms with a mushroom brush or a damp paper towel. Pulse in food processor to a consistency just shy of puree. Melt 1 Tb butter in sauce pan and cook mushrooms until golden and tender (about 2 min). Set aside.
In a stockpot or large saucepan, melt butter & add milk, salt, pepper and nutmeg over medium-high heat, until scalded (just shy of boiling - Do Not Boil). Add the mushrooms & add the flour all at once and beat vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over medium-low heat for 2 min. Remove from heat and add the eggs, Gruyere, and Parmesan and beat until blended and the dough is smooth and thick.
Spoon the mixture onto the baking sheets using two tablespoons making mounds about 1 ¼ inches wide. Bake for 15 minutes or until golden brown outside, but still soft inside. Let cool for 5 - 7 minutes before transferring to wire racks. Serve warm or cold.
Yield 24 to 30 puffs (depending on size).