Smoky Gouda and Mushroom Croquettes

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Crispy fried croquettes filled with smoked Gouda cheese and sautéed mushrooms, perfect as a snack or appetizer. This European-inspired recipe, ready in about 50 minutes, turns button mushrooms, unsalted butter, smoked Gouda cheese into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 240 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200 g, finely chopped button mushrooms
• 20 g unsalted butter
• 100 g, grated smoked Gouda cheese
• 50 g all-purpose flour
• 250 ml milk
• 1/4 tsp, grated nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 egg yolks
• 100 g bread crumbs
• 2, beaten eggs
• for deep frying vegetable oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Melt 20 g unsalted butter in a skillet over medium heat. Add 200 g finely chopped button mushrooms and sauté for 5-6 minutes until soft and any liquid evaporates. Set aside.
2. Step 2: In a saucepan, melt 30 g unsalted butter over medium heat. Stir in 50 g all-purpose flour and cook for 2 minutes, stirring constantly to form a roux.
3. Step 3: Gradually whisk in 250 ml milk, cooking for 3-4 minutes until the sauce thickens and coats the back of a spoon.
4. Step 4: Remove from heat and stir in 100 g grated smoked Gouda, 1/4 tsp grated nutmeg, 1/2 tsp salt, 1/4 tsp black pepper, and the sautéed mushrooms. Mix well.
5. Step 5: Beat 2 egg yolks and quickly stir them into the mixture. Transfer to a shallow dish, cover with plastic wrap touching the surface, and refrigerate for 2 hours until firm.
6. Step 6: Shape the chilled mixture into small cylinders or balls about 3 cm in diameter.
7. Step 7: Dip each croquette first into 2 beaten eggs, then coat evenly with 100 g bread crumbs.
8. Step 8: Heat vegetable oil in a deep fryer or heavy pot to 180°C (350°F). Fry croquettes in batches for 3-4 minutes until golden and crisp. Drain on paper towels.
9. Step 9: Serve warm as a savory snack or appetizer.