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GarlicStuffed Mushrooms Recipe

GarlicStuffed Mushrooms recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print GarlicStuffed Mushrooms recipe  PDF


12 Medium Mushrooms
3 T Unsalted Butter
2 Scallions, Sliced
1 1/2 T Coarsely Ground Pecans
1 1/2 T Fresh Parmesan Cheese grated
1 1/2 T Bread Crumbs
1/4 c Garlic Bechemel
Salt (To Taste) Freshly Ground White Pepper Cayenne Pepper 4 T Unsalted Butter
4 T Unbleached All purpose Fl
GARLIC BECHAMEL 2 1/2 c Scalded Milk (More or less,
depending on the thickness) Salt and Freshly Ground White Pepper To Taste 1 lg Egg At Room Temperature
Garlic Puree From 3 Large Heads Of Roasted Garlic 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 mi ture, 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: Melt the butter in a heavy saucepan and whisk in the flour. Let this rou 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. Ne t beat the egg mi ture 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.

GarlicStuffed Mushrooms recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
119 people have voted
Last Reviewed on 2019-01-19



Saturday, Jan 19 2019 Download & Print GarlicStuffed Mushrooms recipe  PDF   Easy Bread recipes RSS   Thumsb up

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