Stuffed Shaggy Parasols
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Description
A great appetizer using a plentiful & flavorful mushroom.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
- 12 Chlorophyllum olivieri "marshmallow" caps (or large blewits)
- 3 strips bacon, fried crispy, drained and crumbled
- 6 T. frozen petite peas, thawed and drained
- 2 T. butter
- 2 T. flour
- 1 large shallot, minced
- 3/4 C. milk
- 1/2 C. grated Gruyere
- 1/4 C. grated Parmesan
- 2 T. bread crumbs
- Couple of grates fresh nutmeg
- Salt and pepper
- Cooking spray
Methods/steps
- Preheat oven to 350 deg.
- Break stalk out from shaggy parasol and clean caps - gently!
- Saute shallot in butter over medium heat until translucent, then add flour and saute for 2 minutes.
- Gradually add milk, stirring constantly until sauce thickens.
- Add nutmeg, salt and pepper.
- Add Gruyere and 1/2 the Parmesan, stirring constantly until cheese is melted.
- Remove from heat and add bacon and peas.
- Coat the cups of a muffin pan with cooking spray.
- Spoon the filling evenly into the mushroom caps.
- Mix remaining Parmesan and bread crumbs and top the mushroom caps.
- Drop one stuffed mushroom into each muffin cup.
- Bake 30-40 minutes, or until the top is golden brown.
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