Stuffed mushrooms in béchamel sauce
Description
Stuffed mushrooms are a find for those who love surprising others with new dishes! The main thing is to choose the right size mushrooms—medium ones. In this recipe, I suggest filling the mushroom caps with cherry tomatoes and cheese. However, you can experiment with the filling—for example, chop the removed stems and sauté them with onion and dill, then use this mixture as a filling, sprinkle with cheese, and bake. Give it a try!
Instructions
- 1
Step 1
Remove the stems from the mushrooms, as they will not be needed. You can chop them, freeze for later use, and then add to soup or stew. Add soy sauce to the mushrooms, press in garlic using a garlic press, and mix well. Let the mushrooms marinate for 10 minutes.
- 2
Step 2
For the béchamel sauce, heat the milk. In a separate saucepan, melt the butter and add the flour. Mix well; a fairly thick paste should form.
- 3
Step 3
Gradually pour the milk into the flour mixture in a thin stream, stirring constantly. Cook the sauce, stirring continuously, until thickened. Season the sauce with salt, pepper, and nutmeg, preferably freshly grated.
- 4
Step 4
Place the mushrooms into a large baking dish. Pour a spoonful of béchamel sauce into each mushroom cap.
- 5
Step 5
Cut the cheese into 12 slices and halve the cherry tomatoes. Place the cherry tomato halves into the mushroom caps and top each with a piece of cheese.
- 6
Step 6
Pour the remaining sauce over the mushrooms and place in an oven preheated to 180 degrees for 20-25 minutes.
- 7
Step 7
Serve at the table.