Garlic-Stuffed Mushrooms

Recipe by Just Cher
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READY IN: 32mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450 degrees F.
  • Clean the mushrooms.
  • Remove the stems and reserve.
  • Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked.
  • Drain well, blot with paper towels, and set aside until needed.
  • If the tip of the stems seem woody, trim them away.
  • Chop stems coarsely.
  • Melt 2 T of the butter in a skillet.
  • Toss the chopped mushrooms stems and scallions.
  • Saute until tender and most of the mushroom juices have evaporated.
  • Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter.
  • Stir until the butter is melted and absorbed.
  • Stir in the garlic bechamel.
  • Add salt and freshly ground pepper to taste.
  • Stuff each mushroom cap with the mixture, mounding it neatly over the top.
  • Sprinkle each with some cayenne pepper.
  • Put stuffed mushrooms in a lightly oiled, shallow baking dish.
  • Bake for 10 minutes or until heated through.
  • Serve at once.
  • GARLIC BECHAMEL:
  • 2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature.
  • 1 X Garlic Puree from 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour.
  • Let this roux cook over low heat, stirring constantly for 3 to 4 minutes.
  • Whisk in the scalded milk.
  • Bring to a boil.
  • Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes.
  • Add salt and pepper and whisk in the garlic puree.
  • Remove from the heat.
  • Beat the egg in a bowl.
  • Beat some of the sauce into the egg.
  • Next beat the egg mixture back into the garlic sauce.
  • Taste and correct seasonings.
  • Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed.
  • Thin with milk before using if necessary.
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