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Garlic Stuffed Mushrooms

Garlic Stuffed Mushrooms recipe image
These Garlic Stuffed Mushrooms are a sophisticated yet simple appetizer that balances earthy, savory flavors with creamy richness. The star of the dish is a homemade garlic bechamel sauce, infused with roasted garlic for a deep, aromatic punch that pairs beautifully with the tender mushroom caps. Topped with a crunchy mixture of toasted pecans, fresh Parmesan, and breadcrumbs, each bite offers a delightful contrast in textures. This vegetarian-friendly recipe is perfect for holiday parties, dinner gatherings, or as an upscale starter for a casual weeknight meal.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 253
Dietary: Vegetarian
Description
These Garlic Stuffed Mushrooms are a sophisticated yet simple appetizer that balances earthy, savory flavors with creamy richness. The star of the dish is a homemade garlic bechamel sauce, infused with roasted garlic for a deep, aromatic punch that pairs beautifully with the tender mushroom caps. Topped with a crunchy mixture of toasted pecans, fresh Parmesan, and breadcrumbs, each bite offers a delightful contrast in textures. This vegetarian-friendly recipe is perfect for holiday parties, dinner gatherings, or as an upscale starter for a casual weeknight meal.
Directions
  1. 1
    Preheat oven to 450°F (232°C).
  2. 2
    Clean the mushrooms gently with a damp cloth or paper towel.
  3. 3
    Remove the stems from the mushroom caps and set the caps aside.
  4. 4
    If the mushroom stems are woody at the base, trim them away, then coarsely chop the remaining stems.
  5. 5
    Parboil the mushroom caps in just enough water to cover them for 3 minutes, until barely cooked.
  6. 6
    Drain the caps well and blot them dry with paper towels; set aside.
  7. 7
    Melt 2 tablespoons of the unsalted butter in a skillet over medium heat.
  8. 8
    Add the chopped mushroom stems and sliced scallions to the skillet.
  9. 9
    Sauté until the vegetables are tender and most of the mushroom juices have evaporated.
  10. 10
    Stir in the coarsely ground pecans, breadcrumbs, fresh Parmesan cheese, and the remaining 1 tablespoon of butter.
  11. 11
    Cook until the butter is melted and absorbed by the mixture.
  12. 12
    Stir in the prepared garlic bechamel sauce.
  13. 13
    Season the stuffing mixture with salt and freshly ground white pepper to taste.
  14. 14
    Stuff each mushroom cap with the mixture, mounding it neatly over the top.
  15. 15
    Sprinkle each stuffed mushroom with a pinch of cayenne pepper.
  16. 16
    Arrange the stuffed mushrooms in a lightly oiled, shallow baking dish.
  17. 17
    Bake for 10 minutes, or until heated through and the tops are lightly golden.
  18. 18
    Serve immediately while hot.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 253kcal
% Daily Value *
Total Fat 16.0 gg25%
Saturated Fat 7.3 gg37%
Cholesterol 29 mgmg10%
Sodium 140 mgmg6%
Total Carbohydrate 20.1 gg7%
Dietary Fiber 4.2 gg17%
Sugars 6.5 gg
Protein 13.5 gg27%

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

Keywords: garlic, stuffed mushrooms, appetizer, italian, vegetarian, bechamel, pecans, parmesan, baking, party food, creamy, savory, mushroom caps, scallions, breadcrumbs
Read it online: https://www.chefs-mate.com/recipe/garlic-stuffed-mushrooms-2/