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Mushrooms, Stuffed Garlic-Pecan (D)
Source: Unknown
Serves: 4

12 medium mushrooms
3 tablespoons unsalted butter
2 scallions, sliced
1-1/2 tablespoons coarsely ground pecans
1-1/2 tablespoons fresh Parmesan cheese grated
1-1/2 tablespoons bread crumbs
1/4 cup Garlic Bechamel (click here for recipe)
Salt (to taste)
Freshly ground white pepper
Cayenne pepper
4 tablespoons unsalted butter
4 tablespoons unbleached all-purpose flour

Preheat oven to 450°F.

Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim them away. Chop stems coarsely.

Melt 2 tablespoons of the butter in a skillet. Toss the chopped mushrooms stems and scallions. Sauté until tender and most of the mushroom juices have evaporated. Toss in the pecans, bread crumbs, Parmesan cheese, and remaining tablespoon of butter. Stir until the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper to taste.

Stuff each mushroom cap with the mixture, mounding it neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated through. Serve at once.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A