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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Stuffed Mushrooms with Bechamel Sauce Recipe

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This recipe for Stuffed Mushrooms with Bechamel Sauce is from Kathy's Comfortable Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
12 large mushrooms
2-1/2 tbsp butter
1 tbsp finely chopped yellow onion
3 tbsp chopped ham
Salt to taste
Pepper to taste

Bechamel Sauce:
1-1/2 tbsp flour
1-1/2 tbsp butter
1/4 tsp salt
1 cup milk

3 Tbsp parmesan cheese
Fine, dry unflavored bread crumbs

Directions:
Directions:
Slice off the ends of the mushroom stems. Wipe the mushrooms clean with a damp cloth. Detach the stems and chop them fine.

Preheat the oven to 500°.

In a skillet, saute the chopped onion in the butter until pale gold in color. Add the ham, mushroom stems, salt and pepper and cook for 2 - 3 minutes. Tilt the skillet and draw off all the fat with a spoon.

Make the béchamel sauce by cooking the flour, butter and salt together until golden brown and thick. Slowly whisk in the milk until a thick sauce is formed. Take care to do this slowly so lumps do not form.

In a bowl, mix the contents of the skillet with the béchamel sauce and the parmesan cheese.

Fill the mushroom caps with the stuffing on a greased baking sheet. Sprinkle each mushroom with bread crumbs.

Bake for about 15 minutes, or until a slight crust has formed. Allow to settle for about 10 minutes before serving.

Personal Notes:
Personal Notes:
When first married, probably around 1984, Blaine and I went to a party where a friend made dozens of these and kept bringing them out of the oven. I think we must have eaten 20 of them that night. She gave me the recipe, and it's been a hit every time I make it.

 

 

 

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