The mushrooms are a type of mushrooms that fits perfectly with any other type of food. They are ideal for making sauces, to cook them sauteed and serve them as accompaniment of meats and fish, to make tortillas and endless preparations. However, in all of them they occupy a background, they act as a complement and not as the main ingredient. Therefore, in this recipe we have decided to give them the leading role and make some delicious mushrooms stuffed with baked bechamel. Although at first glance it may seem a long and expensive recipe, the truth is that it is a very simple elaboration, since homemade bechamel is a very simple white sauce and the mushrooms cook alone in the oven. Keep reading and discover from the hand of recipesgratis.net how to make stuffed mushrooms.
| 🚻 2 Diners | 🕘 30m | 🍵 Cena | 🤯 Difness Low |
| Ingredients to make mushrooms stuffed with baked bechamel: |
| 6 mushrooms 3 tablespoons of wheat flour 1½ glas |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make mushrooms stuffed with baked bechamel:
1. The first thing we must do to prepare the stuffed mushrooms is to remove their stems. It is very simple, we must simply pull them very carefully so that the mushroom does not break and the hole is in the center.
2. Then, we finely chop the mushroom stems and the piece of white onion. Since I used six mushrooms, I used a small onion piece, but if you prefer to opt for a greater number of mushrooms, you can increase the amount to your liking.
3. Once chopped, we put a pan with a stream of oil to heat over high heat. When hot, we lower the temperature and fry the onion until it acquires a transparent tone. Then, we incorporate the mushroom stems and saute everything together.
4. When the mushrooms take a little color, we can start preparing the bechamel that we will use to fill the mushrooms. In the same pan, without removing the onion or stems, we add the flour to roast it slightly. At all times we use a wooden or spatula spoon to avoid altering the taste of the recipe.
Trick: We preheat the oven to 180 ºC, with heat up and down.
5. Once we observe that the flour is slightly roasted, we add the butter and milk. We remove well to integrate all the ingredients and form a thick sauce. While we just prepared the bechamel, we place the mushrooms on an oven tray, sprinkle a splash of oil and bake for 10 minutes, no more.
Trick: Add salt and pepper to taste.
6. When the ingredients of the Bechamel have integrated, we add the drained tuna and mix. If you want, you can add two cans of tuna instead of one, everything will depend on your taste and the number of stuffed mushrooms you want to prepare.
7. When the Bechamel is ready, we remove the mushrooms from the oven. Now, we stuffed the mushrooms with the help of a small spoon. Sprinkle grated cheese to taste and enter them again in the oven until the cheese is founded or gratine, depending on the type we have selected. We will have to be pending to prevent mushrooms stuffed with bechamel burn.
8. Praise! These mushrooms stuffed with baked bechamel are perfect both to serve as an entree and accompaniment. In my case, I prepared them for dinner, with nothing else. On the other hand, as I had a bit of Bechamel, I took the opportunity to cook a grilled tuna fillet and season it with the sauce. Tell me, what would you do with the excess bechamel? Do not forget to share your photo of the result when you prepare the stuffed mushrooms!
