Stuffed Mushrooms

Ingredients

• 12 Large mushrooms (Cremini or white button mushrooms work well)
• 3 tablespoons Butter
• 0.5 tablespoon Shallot (Finely chopped)
• 1.5 tablespoons All-purpose flour
• 0.25 cup Chicken stock (Or as needed to moisten)
• 0.125 teaspoon Nutmeg (Freshly grated)
• 0.5 teaspoon Fresh parsley (Finely chopped)
• 0.25 teaspoon Salt (To taste)
• 0.125 teaspoon Black pepper (To taste)
• 0.5 cup Cracker crumbs (Buttered)
• 6 slices Bread slices (For Mushrooms under Glass I)
• 0.25 cup Heavy cream (For Mushrooms under Glass I)
• 0.5 tablespoon Lemon juice (For Mushrooms under Glass II)

Instructions

1. 1Wash the mushrooms thoroughly. Remove the stems and chop them finely. Peel the mushroom caps.
2. 2Melt the butter in a skillet over medium heat. Add the finely chopped shallot and mushroom stems. Cook for 10 minutes, or until softened.
3. 3Stir in the flour and cook for 1 minute. Gradually add the chicken stock, stirring constantly to prevent lumps. Add the nutmeg, parsley, salt, and pepper. Cook until the mixture thickens slightly.
4. 4Remove the filling from the heat and let it cool slightly. Fill the mushroom caps with the mixture, rounding over the top.
5. 5Cover the filled mushroom caps with buttered cracker crumbs. Bake in a preheated oven at 400°F (200°C) for 15 minutes, or until golden brown.
6. 6Toast the bread slices. Cover the bottom of an individual baking dish with circular pieces of toasted bread. Arrange mushroom caps on the toast, sprinkle with salt and pepper, and dot with butter. Pour a small quantity of hot cream over the mushrooms. Cover and bake for 20 minutes at 350°F (175°C).
7. 7Melt 2 tablespoons of butter in a small saucepan. Add ½ tablespoon of lemon juice, ¼ teaspoon of salt, a few grains of pepper, and ¼ teaspoon of finely chopped parsley. Pour over cooked mushrooms and serve immediately.