- (serves 6)
- approx. 24 small to medium sized white button mushrooms
- 1 Tbsp. unsalted butter or olive oil
- 1 Tbsp. all purpose flour
- 1 cup warm whole milk
- 1 clove of minced garlic
- 1 Tbsp. fresh grated ginger
- 1/2 cup grated Graviera or Gouda cheese
- 1/3 cup grated Kefalotyri cheese (or Romano Peccorino)
- 1/4 tsp. fresh ground pepper
- 1/2 cup combined grated gouda and Kefalotyri cheese for topping
1/4 cup chopped fresh chives
- Wipe your mushrooms with a damp towel to remove any dirt/grit then twist off the stems (use for stock or soup). Place on a baking sheet and reserve.
- Into a medium pot, add your butter over medium heat and once melted, add the flour and stir for a minute with a wooden spoon. While stirring , slowly add the milk and continue to stir. You may now add the garlic and ginger and once thickened to a bechamel, take off the heat.
- Add the grated cheeses, ground pepper and allow to cool (cover with plastic wrap so a crust doesn’t form.
- Once your bechamel has cooled, transfer to a piping bag with a small nozzle and pipe the filling into your mushroom caps.
- Sprinkle remaining grated cheese on top and place in a pre-heated 350F oven for 20-25 minutes (cheese should be melted).
- Take out of the oven, sprinkle chopped fresh chives on top and serve warm.
