Cheesy Mushroom Stuffed Flatbreads (Pupusa)

Instructions

1. Step
   To make the filling, in a large skillet on medium-high heat, melt 1 cube of butter and add in mushrooms, sauté mushrooms slightly and mix in salt, pepper, chili powder 1 cube of butter and thyme. Allow mushrooms to cook down 3 – 4 minutes and add in garlic. Continue to sauté for 2 – 3 minutes. Remove from heat and cool.
2. Step
   Prepare a lined baking pan to place the dough. Next, in a large bowl, combine golden corn flour, salt and water. Mix until dough comes together. Be careful not to over mix pupusa dough, the dough should be wet and soft.
3. Step
   Using an ice cream scoop (approx. 4 tbsp) to divide the dough into balls and place on the pan. Cover with a damp tea towel until assembly.
4. Step
   Cut the cooled mushrooms into bite size bits. Mix with grated mozzarella and gouda.
5. Step
   To assemble pupusa, you will need to coat your hands with water and oil to prevent the dough from sticking. Combine 1 cup of water and 2 tbsp of oil in a shallow bowl Dip your hands into the mixture
6. Step
   Take one ball of dough and flatten it into a ½ inch thick disk, press down in the middle to make room for the filling. Take 1-2 tablespoons of mushroom cheese mixture and add to the center. Fold dough over to create a half-moon shape. Pat dough and gently shape into a 4-inch diameter by ¼ inch thick pupusa. Lay finished pupusa onto a baking tray or cutting board and cover with a damp tea towel so they don’t dry out. Repeat with remaining dough/filling.
7. Step
   In a large pre-heated skillet on medium-high heat, add 1 tbsp of butter and cook the pupusas, about 4-6 minutes per side until golden brown and dough looks cooked. Repeat process and continue to cook the remaining pupusas, add in additional butter if required.
8. Step
   Serve pupusas with sour cream or enjoy them on their own