Crispy Stuffed Mushrooms
These stuffed mushrooms are a delightful blend of flavors and textures, making them a perfect appetizer or side dish for a special occasion. The earthy mushrooms are filled with a savory mixture of garlic, herbs, and breadcrumbs, then smothered in a luscious cheese sauce. Topped with buttery breadcrumbs and more cheese, they bake up into a golden, crispy perfection. Enjoy the warm, comforting dish straight from the oven for a delicious treat that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 2 large, flat mushrooms (such as Portabello or field mushrooms
- 100g/3½oz Chinese mushrooms
- 1 garlic
- 1 tbsp melted butter
- 1 large free-range egg
- 2 tbsp white breadcrumbs
- 2 tsp chopped chives
- 2 tsp chopped parsley
- 1 tsp chopped thyme
- salt and freshly ground black pepper
- pinch freshly ground nutmeg
- 200ml/7fl oz whole milk
- few slices of carrot
- few slices of onion
- 2 peppercorns
- sprig thyme
- sprig parsley
- 15g/½oz plain flour
- 15g/½oz butter
- 1/8 teaspoon mustard
- 15g/½oz cheddar
- 15g/½oz parmesan
- salt and freshly ground black pepper
- 25g/1oz butter
- 50g/1¾oz soft white breadcrumbs
- 40g/1½oz grated cheddar cheese, or 25g/1oz grated parmesan cheese
Instructions
- Arrange the flat mushrooms in a single layer in an ovenproof serving dish. Season with salt and freshly ground black pepper.
- To make the filling, preheat the oven to 200C/400F/Gas 6.
- Chop the stalks from the large flat mushrooms and chop all the Chinese mushrooms. Add to a bowl with the garlic, melted butter, egg yolk, breadcrumbs and the herbs. Season with salt, freshly ground black pepper and a pinch of nutmeg. Divide the filling between the flat mushrooms.
- For the cheese sauce, pour the milk into a saucepan with the carrot, onion, peppercorns, thyme and parsley. Place over a medium heat and bring to the boil. Simmer for 4-5 minutes, then remove from the heat, cover and leave to infuse for 10 minutes.
- As the sauce infuses, make a roux. Add the flour and butter to a clean saucepan and place over a medium heat. Stir frequently, for approximately two minutes until the roux is thick and well combined, then set aside to cool.
- Strain the milk to remove the vegetables and herbs. In a pan, bring the milk to the boil then whisk in the roux. Whisk constantly until you have a sauce just thick enough to coat the back of a spoon. Stir in the mustard and the grated cheese. Season to taste with salt and freshly ground black pepper.
- Put the butter in a pan over a medium heat and melt. When just until melted, remove from the heat and stir in the breadcrumbs. Set aside to cool.
- Spread a little of the sauce over each mushroom and top with the breadcrumbs and the grated cheese.
- Bake in the oven for 15 minutes, or until lightly browned on top. If you would like them even crisper, place under a hot grill for a minute or two to finish. Serve immediately.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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