Stuffed Mushrooms with Mornay Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
large mushrooms |
1/4 cup(s) chopped onion |
garlic powder |
salt |
2 tablespoon(s) butter |
3 tablespoon(s) parmesan cheese |
1/3 cup(s) herbed stuffing |
sour cream |
1/4 cup(s) butter |
4 tablespoon(s) flour |
1 cup(s) chicken broth |
1 cup(s) light cream |
4 tablespoon(s) parmesan cheese |
4 tablespoon(s) shredded swiss |
nutmeg |
Directions:
1. Chop stems of mushrooms finely. Mix with onion, garlic and salt and sautee until soft. Add shrimp or crab if desired to mix. To mixture add parm, stuffing and sour cream (enough to make it sticky).
2. Bake mushroom caps on low 'til water shows. Stuff with mixture. Bake at 350 for 25-30 min. Top with mornay sauce:
3. Melt 1/4 c butter, add 4 T flour and cook 2-3 min. Add 1 c chicken broth. Stir in 1 c light cream. Cook and stir 'til thick. Season with salt and nutmeg. Add 4 T parm and 4 T shredded swiss plus a dash of cayenne.
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