16 Nov Stuffed mushrooms with mozzarella
We suggest a delicious recipe with mozzarella, a very special cheese for pasta. The large and flat mushrooms are the most suitable to fill with béchamel, tomato and cheese.
Large mushrooms: 16.
Dry tomatoes: 4.
Mozzarella: a ball.
Extra virgin olive oil
2 glasses of milk (1/2 l)
3 tablespoons of butter
2 tablespoons of flour
We light the oven at 170ºC with heat up and down. We line the oven tray with baking paper.
Prepare the béchamel sauce in a pot over low heat a tablespoon of butter. When it is melted add the flour, and mix well without burning until it is perfectly integrated all the flour with the oil.
Then add half the amount of milk little by little, preferably it is cold, stir without stopping with a wooden spoon, until you get a homogeneous cream.
Pour the rest of the milk in 2 times, stirring constantly. Add salt to your liking and cook the sauce over a low heat for 10-15 minutes. The longer you cook it, the softer and richer it will be. We separate.
Once we have ready the bechamel we proceed to clean the mushrooms and separate the foot of the hat. We place the hats on the baking tray with the hole that we are going to fill up. We salt them and put a little olive oil and bake them for 15 minutes.
While they are cooking, we prepare the filling. Chop the mushrooms’ feet and cook them in a pan with a little olive oil.
Dry the dried tomatoes on paper towels and chop them. Mix the tomato with the feet of the mushrooms and add the shredded mozzarella, then add the béchamel, mix well and remove.
When the mushrooms have finished baking, we remove the tray from the oven and fill them with a spoon.
We put them back in the oven and cook for 10 more minutes.