I needed an appetizer for my Thanksgiving dinner and thought that stuffed mushrooms would fit the bill nicely. I also had a few people who love Green Bean Casserole so I created this recipe to meet everyone's desires. I love an appetizer you can make ahead and then finish off when desired.
Ingredients
6 oz green beans, 1/2'' pcs
8 - 10 oz mushrooms, stems removed, and set aside
2 oz shallots (about 1/2 cup), minced
2 tsp dried thyme
2 oz white wine
1 1/2 tbsp (4 1/2 tsp) butter
2 tbsp flour
6 oz milk
1/2 tsp nutmeg, powder
tt salt and pepper
1/2 cup crispy onions
1/2 cup shredded Cheddar cheese and/or Parmesan
Ingredients
See Susie's Tips and Tricks below
1. In a medium-sized saucepan melt butter on medium heat then whisk in flour. Cook the roux 2-3 minutes. You do not want it to brown. Then slowly add a few tablespoons of hot milk breaking up the roux. Now add half of the remaining milk until it is smooth. Now add remaining milk, nutmeg, and salt and pepper. Lower the heat slightly and stir until the sauce is thick and rich. Remove from heat and add shredded cheese of your choice; Parmesan or Cheddar. Set aside.
2. Now cook the green beans. Place beans in boiling salted water. Cook until just tender. Don't overcook. Drain water and place in ice water to stop the cooking process. Let sit a few minutes then drain well.
3. Preheat oven to 350F. Remove stems and set aside. Turn the mushroom caps over so that the fins face down on a baking sheet. Let the mushrooms dry out for about 10 minutes. Flip over the caps and let cool.
Meanwhile, saute shallots and mushrooms stems, diced small, in a drizzle of oil. Add thyme and let soften. Now add white wine and let cook off. Set aside.
Now mix crispy onions and cheese with green beans. Now add the cheese sauce, and gently mix together with mushroom mixture.
4. Fill the mushrooms and sprinkle more cheese on top. You can return to the oven if desired. Or you may cover and place in the refrigerator to heat fully later. At 350F for 15-20 minutes until hot and bubbly.
Susie's Tips and Tricks
Use regular white mushrooms if desired.
In a pinch you could use canned green beans, I personally love fresh green beans.
Use finely minced onions, instead of shallots if desired. Include some finely minced onion also.
The recipe can easily be doubled. I found this amount gave me a good amount for an appetizer.
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