Roxy15
All-Conference
Mushroom Appetizer:
1 lb. Mushrooms, Stems Removed
1/2 Cup Butter
2 T. Flour
1/2 Cup Half-And-Half
1/4 Cup Chicken Stock
Dash Of Freshly Ground Pepper
1/2 Cup Panko Bread Crumbs
1/2 Cup Freshly Grated Parmesan
2 T. Chopped Fresh Parsley, For Garnish-(Opt.)
Preheat oven to 350 degrees. Butter shallow baking dish.
Arrange mushrooms in dish stemmed side down.
Melt 1/2 cup butter in small saucepan over low heat. Increase heat to medium-high, blend in flour and cook for 3 minutes, stirring constantly.
Pour in Half-And-Half and bring to a boil.
Mix in stock and pepper and return to boil. Remove from heat and pour sauce evenly over mushrooms.
Bake for 20-25 minutes until mushrooms look tender.
Sprinkle with bread/cheese mixture and continue baking until cheese melts, approximately 5 minutes.
Remove from oven and sprinkle with parsley for garnish.
Serve hot.
1 lb. Mushrooms, Stems Removed
1/2 Cup Butter
2 T. Flour
1/2 Cup Half-And-Half
1/4 Cup Chicken Stock
Dash Of Freshly Ground Pepper
1/2 Cup Panko Bread Crumbs
1/2 Cup Freshly Grated Parmesan
2 T. Chopped Fresh Parsley, For Garnish-(Opt.)
Preheat oven to 350 degrees. Butter shallow baking dish.
Arrange mushrooms in dish stemmed side down.
Melt 1/2 cup butter in small saucepan over low heat. Increase heat to medium-high, blend in flour and cook for 3 minutes, stirring constantly.
Pour in Half-And-Half and bring to a boil.
Mix in stock and pepper and return to boil. Remove from heat and pour sauce evenly over mushrooms.
Bake for 20-25 minutes until mushrooms look tender.
Sprinkle with bread/cheese mixture and continue baking until cheese melts, approximately 5 minutes.
Remove from oven and sprinkle with parsley for garnish.
Serve hot.
Last edited by a moderator: