🫙 From the Spice Rack
Garlic-Stuffed Mushrooms
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 ...
maineasy
Ingredients8 items
Ingredients
- 12medium mushrooms
- 3t unsalted butter
- 2scallions, sliced
- 11/2 t coarsely ground pecans
- 11/2 t fresh parmesan cheese grated
- 11/2 t bread crumbs
- 1/4c garlic bechemel
- 4t unbleached all-purpose fl
Directions
- 1
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 Brea
- 2
Clean the mushrooms
- 3
Remove the stems and reserve
- 4
Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked
- 5
Drain well, blot with paper towels, and set aside until needed
- 6
If the tip of the stems seem woody, trim them away
- 7
Chop stems coarsely
- 8
Melt 2 T of the butter in a skillet