Mushrooms stuffed with mushrooms

adapted from Time Life's "Provincial France" Foods of the World series, pgs 86-87 (have been using these recipes since the 1970s)

Yield: 6 servings
Community Recipe from

Ingredients

  • Mushroom Caps
  • 18-24 2" mushroom caps, clean and dry
  • salt
  • cooking spray
  • Bechamel
  • 2 tablespoon(s) unsalted butter
  • 3 tablespoon(s) flour
  • 1 cup(s) fat-free milk, hot
  • salt
  • pepper
  • Mushroom Stuffing
  • 3/4 pound(s) mushrooms, cleaned & minced
  • 4 tablespoon(s) shallots, minced
  • 1 tablespoon(s) unsalted butter
  • 1 cup(s) bechamel
  • 1 teaspoon(s) parsley or thyme, finely chopped
  • salt
  • pepper
  • Crumb Topping
  • 2 tablespoon(s) fine dry unseasoned bread crumbs
  • 1 tablespoon(s) grated Swiss
  • 2 tablespoon(s) unsalted butter, cut in tiny pieces

Preparation

  1. Oven at 350

  2. Mushroom Caps (prep these first)
  3. 1. Remove stems and reserve for stuffing
  4. 2. Using spoon, scoop gills & flesh from inside of caps to create uniform cavity, reserve for stuffing (optional, depends on your mushrooms)
  5. 3. Very lightly coat a large shallow baking dish with cooking spray
  6. 4. Salt the caps, place in the baking dish and set aside to await filling

  7. Mushroom Stuffing
  8. (3/4lb mushrooms will incl the reserved stems and any trimmings from the mushroom caps)
  9. 1. In large skillet, melt butter and cook shallots til tender
  10. 2. Add minced mushrooms and cook, stirring frequently, until all the moisture has evaporated and they are beginning to brown lightly
  11. 3. Remove from heat, stir in thyme or parsley and 1c bechamel
  12. 4. Season to taste

  13. Bechamel (make after the mushrooms & shallots are cooked)
  14. 1. Melt butter in small saucepan, medium heat
  15. 2. Add flour and, using whisk, stir constantly as it cooks for 2min. Adjust heat as needed, do not brown the roux.
  16. 3. Remove pan from heat and whisk in hot milk, incorporating all the roux
  17. 4. Return to heat and cook, stirring constantly, for 2-3min or until the bechamel is think enough to coat a spoon heavily.
  18. 5. Remove pan from heat, season to taste with salt & pepper

  19. Assembly
  20. 1. Spoon the filling into the caps
  21. 2. Combine bread crumbs and cheese
  22. 3. Sprinkle bread crumbs over the filling
  23. 4. Dot with butter pieces
  24. 5. Bake in the upper 3rd of a 350 oven for 10-15min or until the caps are tender and the filling is lightly browned.

  25. Serve 3-4 per person, hot or cold.
February 2013

This recipe is a personal recipe added by carolfitz and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mushrooms stuffed with mushrooms Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy