Baked Stuffed Mushrooms with Béchamel Recipe
Mushrooms are a type of mushroom that fits perfectly with any other type of food. They are ideal for making sauces, for cooking them sautéed and serving them as an accompaniment to meat and fish, for making tortillas and endless preparations. However, in all of them they occupy a second plane, they act as a complement and not as the main ingredient. For this reason, in this recipe we have decided to give them the leading role and prepare some delicious mushrooms stuffed with baked béchamel.
Although at first glance it may seem like a long and expensive recipe, the truth is that it is a very simple preparation, since homemade béchamel is a very simple white sauce and the mushrooms cook themselves in the oven. Keep reading and discover how to make stuffed mushrooms.
Ingredients to make Baked Béchamel Stuffed Mushrooms:
- 6 mushrooms
- 3 tablespoons of wheat flour
- 1½ glasses of milk
- 3 tablespoons of Butter
- 1 piece of onion
- 1 can of tuna
- 1 pinch of black pepper
- 1 pinch of salt
How to make Baked Béchamel Stuffed Mushrooms:
The first thing we must do to prepare the stuffed mushrooms is to remove the stems from them. It is very simple, we just have to pull them very carefully so that the mushroom does not break and the hole remains in the center.
Then, finely chop the mushroom stems and the piece of white onion. Since I use six mushrooms, I used a small piece of onion, but if you prefer to have a larger number of mushrooms, you can increase the amount to your liking.
Once chopped, we put a frying pan with a jet of oil to heat over high heat. When hot, lower the temperature and fry the onion until it turns transparent. Then, add the mushroom stems and sauté everything together.
When the mushrooms take a little color, we can start preparing the béchamel that we will use to fill the mushrooms. In the same pan, without removing the onion or stems, add the flour to lightly toast it. At all times we use a wooden spoon or spatula to avoid altering the flavor of the recipe.
Trick: Preheat the oven to 180 ºC, with heat up and down.
Once we see that the flour is slightly toasted, we add the butter and milk. Stir well to integrate all the ingredients and form a thick sauce. While we finish preparing the béchamel, we place the mushrooms on a baking tray, spray a little oil and bake them for 10 minutes, no more.
Tip: Add salt and pepper to taste.
When the béchamel ingredients have been integrated, 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.
When the béchamel is ready, remove the mushrooms from the oven. Now, we move on to stuffing the mushrooms with the help of a small spoon. Sprinkle grated cheese to taste and put them back in the oven until the cheese melts or gratin, depending on the type we have selected. We will have to be careful to prevent the mushrooms stuffed with béchamel from burning.
Clever! These mushrooms stuffed with baked béchamel are perfect both to serve as a starter or as a side dish. In my case, I made them for dinner, with nothing else. On the other hand, as I had a little béchamel left over, I used it to cook a grilled tuna fillet and season it with the sauce. Tell me, what would you do with the leftover béchamel? Don’t forget to share your photo of the result when you prepare the stuffed mushrooms!
