Garlic-Stuffed Mushrooms

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Servings: 12 servings Difficulty: Advanced
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Baked Mushroom Caps with Garlic Bechamel, Pecans, and Parmesan
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Garlic-Stuffed Mushrooms

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 231

Description

This Italian appetizer features Medium Mushrooms 1/4 c Garlic Bechemel, Unsalted Butter 1 x Salt (To Taste, Scallions, Sliced 1 x Freshly Ground White Pepper, Coarsely Ground Pecans 1 x Cayenne Pepper. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Directions

  1. Grate the fresh parmesan cheese for this recipe.
  2. Preheat oven to 450 degrees F (232 degrees C).
  3. Clean the mushrooms.
  4. Remove the stems and reserve.
  5. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked.
  6. Drain well, blot with paper towels, and set aside until needed.
  7. If the tip of the stems seem woody, trim them away.
  8. Chop stems coarsely.
  9. Melt 2 tablespoons of the butter in a skillet.
  10. Toss in the chopped mushroom stems and scallions.
  11. Sauté until tender and most of the mushroom juices have evaporated.
  12. Toss in the pecans, bread crumbs, parmesan cheese, and remaining tablespoon of butter.
  13. Stir until the butter is melted and absorbed.
  14. Stir in the garlic bechamel.
  15. Add salt and freshly ground pepper to taste.
  16. Stuff each mushroom cap with the mixture, mounding it neatly over the top.
  17. Sprinkle each with some cayenne pepper.
  18. Put stuffed mushrooms in a lightly oiled, shallow baking dish.
  19. Bake for 10 minutes or until heated through.
  20. Serve at once.
  21. TO MAKE GARLIC BECHAMEL: Melt the butter in a heavy saucepan and whisk in the flour.
  22. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes.
  23. Whisk in the scalded milk.
  24. Bring to a boil.
  25. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes.
  26. Add salt and pepper and whisk in the garlic puree.
  27. Remove from the heat.
  28. Beat the egg in a bowl.
  29. Beat some of the sauce into the egg.
  30. Next beat the egg mixture back into the garlic sauce.
  31. Taste and correct seasonings.
  32. Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed.
  33. Thin with milk before using if necessary.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 231kcal
% Daily Value *
Total Fat 16g25%
Saturated Fat 7g35%
Cholesterol 29mg10%
Sodium 137mg6%
Total Carbohydrate 15g5%
Dietary Fiber 4g16%
Sugars 6g
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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