Stuffed Shaggy Parasols
Description
A great appetizer using a plentiful & flavorful mushroom.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
- 12 Chlorophyllum olivieri "marshmallow" caps
- 3 strips bacon, fried crispy, drained and crumbled
- 6 T. frozen petite peas, thawed and drained
- 2 T. butter
- 2 T. flour
- 1 large shallot, minced
- 3/4 C. milk
- 1/2 C. grated Gruyere
- 1/4 C. grated Parmesan
- 2 T. bread crumbs
- Couple of grates fresh nutmeg
- Salt and pepper
- Cooking spray
Methods/steps
- Preheat oven to 350 deg.
- Break stalk out from shaggy parasol and clean caps - gently!
- Saute shallot in butter over medium heat until translucent, then add flour and saute for 2 minutes.
- Gradually add milk, stirring constantly until sauce thickens.
- Add nutmeg, salt and pepper.
- Add Gruyere and 1/2 the Parmesan, stirring constantly until cheese is melted.
- Remove from heat and add bacon and peas.
- Coat the cups of a muffin pan with cooking spray.
- Spoon the filling evenly into the mushroom caps.
- Mix remaining Parmesan and bread crumbs and top the mushroom caps.
- Drop one stuffed mushroom into each muffin cup.
- Bake 30-40 minutes, or until the top is golden brown.
Additional Tips
You can use pretty much any stuffing you'd like. The secret is using the muffin tin. Some Agaricus spp. caps would probably work as well.
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