Ingredients with Measurements:
- 12 large mushrooms
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- Baking sheet
- Mixing bowl
- Saucepan
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Clean mushrooms and remove stems.
3. Melt butter in a saucepan over medium heat.
4. Add flour and whisk until smooth.
5. Gradually add milk, whisking constantly until smooth.
6. Add salt, black pepper, and nutmeg. Cook for 5 minutes until thickened.
7. Remove from heat and stir in Parmesan cheese.
8. In a mixing bowl, combine breadcrumbs and mushroom stems.
9. Add the béchamel sauce to the mixing bowl and mix well.
10. Stuff each mushroom cap with the mixture.
11. Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes until golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 13g
Protein: 8g
Substitutions for ingredients:
- Milk can be substituted with almond milk or soy milk for a dairy-free version.
- Parmesan cheese can be substituted with nutritional yeast for a vegan version.
Variations:
- Add chopped spinach or cooked bacon to the béchamel sauce mixture for added flavor.
- Use different types of mushrooms such as portobello or shiitake for a different taste.
Tips and tricks:
- Make sure to remove the stems carefully to avoid breaking the mushroom caps.
- Use a piping bag to stuff the mushrooms for a neater presentation.
- Add a sprinkle of paprika on top for added color.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve on a platter with fresh herbs such as parsley or basil for added color.
Garnishes:
Sprinkle with additional Parmesan cheese or breadcrumbs before serving.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
If the béchamel sauce is too thick, add more milk until desired consistency is reached.
Food safety advice:
Make sure to cook mushrooms thoroughly to avoid any potential foodborne illnesses.
Food history:
Béchamel sauce is a classic French sauce made with butter, flour, and milk. It is commonly used in dishes such as lasagna and macaroni and cheese.
Flavor profiles:
Creamy, savory, and slightly nutty.
Serving suggestions:
Serve as an appetizer or side dish.
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Region: French