Creamy Juicy Stuffed Mushrooms
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Appetizer
- 16 large mushrooms
- 1 Florina pepper, or red bell pepper, diced
- 1 zucchini, grated
- The stems of mushrooms, chopped
- ¼ cup wine, whatever dry wine you have does the job
- Salt, pepper
- ⅕ tsp cumin
- 1 cup evaporated milk
- 2 tbsp butter
- 2 tbsp corn starch dissolved in 1 tbsp of water
- 1 egg
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup any yellow cheese, grated you have plus some more to garnish before place them in the oven
- Breadcrumbs
- Preheat oven to 175°C/350°F.
- Place the mushrooms with their concave side looking downwards and bake for 15 minutes.
- Sauté the pepper, zucchini and mushroom stems until they become somewhat soft.
- Add the wine, salt, pepper and cumin and continue to sauté until it is evaporated.
- Remove and set aside.
- In a pot pour the milk and butter and bring to gentle boil.
- Pour the cornstarch, salt, pepper, and onion and garlic powder and whisk until the sauce starts to thicken.
- Remove and throw the egg after you have tempered it.
- Whisk vigorously and add the cheese.
- Put the pot to stove again and lower heat to low.
- Let the cheese melt completely and then pour the sauce to the vegetables.
- Mix to incorporate and start stuffing the mushrooms.
- On top sprinkle some more grated cheese and breadcrumbs.
- Bake for about 20 minutes or until a nice golden color has formed on top of them.
- Let them cool for 5 minutes and serve.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/creamy-juicy-stuffed-mushrooms/
3.3.3070