STUFFED MUSHROOMS IN CREAM CHEESE
Ah this recipe long ago that matured in my mind.
Very easy to make and super good.
A nice accompaniment.
As good cold as hot.
Very easy to make and super good.
A nice accompaniment.
As good cold as hot.
21 for mushrooms:
21 mushrooms paris
30g butter
80g grated cheese
30cl milk
30g flour
Olive oil
Salt and pepper
30g butter
80g grated cheese
30cl milk
30g flour
Olive oil
Salt and pepper
1. Preparing thick béchamel by melting butter. Add the flour and mix it red. Add milk and thicken by mixing on low heat. Season and ajuter grated. Let cool.
2. Preheat oven to 180 ° C.
3. Remove the mushroom stems to be used for another recipe. Place the cream in a pastry bag and fill the mushrooms. In the absence of a pastry bag fill the mushroom caps with a spoon but the filling will be less homogeneous.
4. Arrange the mushrooms in a greased baking dish. Bake 20 min.
2. Preheat oven to 180 ° C.
3. Remove the mushroom stems to be used for another recipe. Place the cream in a pastry bag and fill the mushrooms. In the absence of a pastry bag fill the mushroom caps with a spoon but the filling will be less homogeneous.
4. Arrange the mushrooms in a greased baking dish. Bake 20 min.
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