Ingredients
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12
-
3
-
2
-
1 1/2
-
1 1/2
-
1 1/2
-
1/4
-
-
-
-
4
-
4
-
-
-
Directions
Garlic-Stuffed Mushrooms, , These were really good! Can’t believe they haven’t been rated yet!!! used a knock-off Boursin cheese instead of bechamel and it really was very good Thanks!, These were really good! Can’t believe they haven’t been rated yet!!! used a knock-off Boursin cheese instead of bechamel and it really was very good Thanks!
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Steps
|
1
Done
|
Preheat Oven to 450 Degrees F. |
|
2
Done
|
Clean the Mushrooms. |
|
3
Done
|
Remove the Stems and Reserve. |
|
4
Done
|
Parboil the Mushrooms in Just Enough Water to Cover, For 3 Minutes, Until Barely Cooked. |
|
5
Done
|
Drain Well, Blot With Paper Towels, and Set Aside Until Needed. |
|
6
Done
|
If the Tip of the Stems Seem Woody, Trim Them Away. |
|
7
Done
|
Chop Stems Coarsely. |
|
8
Done
|
Melt 2 T of the Butter in a Skillet. |
|
9
Done
|
Toss the Chopped Mushrooms Stems and Scallions. |
|
10
Done
|
Saute Until Tender and Most of the Mushroom Juices Have Evaporated. |
|
11
Done
|
Toss in the Pecans, Pecans, Bred Crumbs, Parmesan Cheese, and Remaining Tablespoon of Butter. |
|
12
Done
|
Stir Until the Butter Is Melted and Absorbed. |
|
13
Done
|
Stir in the Garlic Bechamel. |
|
14
Done
|
Add Salt and Freshly Ground Pepper to Taste. |
|
15
Done
|
Stuff Each Mushroom Cap With the Mixture, Mounding It Neatly Over the Top. |
