Creamy Juicy Stuffed Mushrooms
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer
Ingredients/ Συστατικά
  • 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
For the Mornay Type Sauce
  • 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
Instructions/ Εκτέλεση
  1. Preheat oven to 175°C/350°F.
  2. Place the mushrooms with their concave side looking downwards and bake for 15 minutes.
  3. Sauté the pepper, zucchini and mushroom stems until they become somewhat soft.
  4. Add the wine, salt, pepper and cumin and continue to sauté until it is evaporated.
  5. Remove and set aside.
For the Mornay Type Sauce
  1. In a pot pour the milk and butter and bring to gentle boil.
  2. Pour the cornstarch, salt, pepper, and onion and garlic powder and whisk until the sauce starts to thicken.
  3. Remove and throw the egg after you have tempered it.
  4. Whisk vigorously and add the cheese.
  5. Put the pot to stove again and lower heat to low.
  6. Let the cheese melt completely and then pour the sauce to the vegetables.
  7. Mix to incorporate and start stuffing the mushrooms.
  8. On top sprinkle some more grated cheese and breadcrumbs.
  9. Bake for about 20 minutes or until a nice golden color has formed on top of them.
  10. Let them cool for 5 minutes and serve.
Recipe by Culinary Flavors at