Mushrooms stuffed with mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
18-24 2 mushroom caps, clean and dry |
salt |
cooking spray |
2 tablespoon(s) unsalted butter |
3 tablespoon(s) flour |
1 cup(s) fat-free milk, hot |
salt |
pepper |
3/4 pound(s) mushrooms, cleaned & minced |
4 tablespoon(s) shallots, minced |
1 tablespoon(s) unsalted butter |
1 cup(s) bechamel |
1 teaspoon(s) parsley or thyme, finely chopped |
salt |
pepper |
2 tablespoon(s) fine dry unseasoned bread crumbs |
1 tablespoon(s) grated swiss |
2 tablespoon(s) unsalted butter, cut in tiny pieces |
Directions:
1. Oven at 350
2. Mushroom Caps (prep these first)
3. Remove stems and reserve for stuffing
4. Using spoon, scoop gills & flesh from inside of caps to create uniform cavity, reserve for stuffing (optional, depends on your mushrooms)
5. Very lightly coat a large shallow baking dish with cooking spray
6. Salt the caps, place in the baking dish and set aside to await filling
7. Mushroom Stuffing
8. (3/4lb mushrooms will incl the reserved stems and any trimmings from the mushroom caps)
9. In large skillet, melt butter and cook shallots til tender
10. Add minced mushrooms and cook, stirring frequently, until all the moisture has evaporated and they are beginning to brown lightly
11. Remove from heat, stir in thyme or parsley and 1c bechamel
12. Season to taste
13. Bechamel (make after the mushrooms & shallots are cooked)
14. Melt butter in small saucepan, medium heat
15. Add flour and, using whisk, stir constantly as it cooks for 2min. Adjust heat as needed, do not brown the roux.
16. Remove pan from heat and whisk in hot milk, incorporating all the roux
17. Return to heat and cook, stirring constantly, for 2-3min or until the bechamel is think enough to coat a spoon heavily.
18. Remove pan from heat, season to taste with salt & pepper
19. Assembly
20. Spoon the filling into the caps
21. Combine bread crumbs and cheese
22. Sprinkle bread crumbs over the filling
23. Dot with butter pieces
24. Bake in the upper 3rd of a 350 oven for 10-15min or until the caps are tender and the filling is lightly browned.
25. Serve 3-4 per person, hot or cold.
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