r i p e

Stuffed Mushrooms with Bechamel    (printer friendly)
makes 12 mushrooms

Stuffed Mushrooms with Bechamel12 large cremini or button mushrooms
2 1/2 tablespoons butter
1 tablespoon shallot or yellow onion, finely chopped
3 tablespoons prosciutto, chopped
salt & pepper

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 cup milk
1/4 teaspoon salt

3 tablespoons Parmesan, freshly grated
dry bread crumbs or panko

1. Slice off just the very ends of the mushroom stems, then detach stems. Chop the stems fine and reserve the mushroom caps.

2. Preheat oven to 500.

3. In a skillet over medium-high heat, saute the chopped shallot/onion in 2 1/2 tablespoons of butter until pale gold in color. Add the prosciutto and cook another minute. Add the finely chopped mushroom stems and cook for another 2-3 minutes. Season with salt and pepper. Tilt the skillet and spoon off all the fat with a spoon.

4. In a small pan, heat the milk until it almost comes to a boil. While milk is heating, melt 1 1/2 tablespoons butter in a separate saucepan. When butter has melted add the flour and stir constantly with a wooden spoon. Let the mixture bubble for about 2 minutes, stirring constantly. Do not let the flour color. Turn off the heat and add the hot milk, 2 tablespoons as a time, stirring thoroughly after each addition. Add the 1/4 teaspoon of salt.

5. In a bowl, mix together the prosciutto / mushroom stem mixture and the warm bechamel sauce. Add the grated Parmesan and stir again.

6. Lightly butter a baking dish that is large enough to hold all the mushrooms in a single layer. Lightly salt the mushroom caps, then stuff with the mixture. Place mushrooms in the baking dish and sprinkle with the bread crumbs (or panko) and dot with butter

7. Bake in preheated oven for 15 minutes, or until a slight crust has formed. Allow to settle for 10 minutes after baking and then serve.