Wash mushrooms (wipe with wet washcloth, do not submerge in water) and remove stems from mushrooms - save stems. Brown and drain sausage.
Sauté in butter the onions. garlic, parsley and mushroom stems. Add cooked sausage. Combine ingredients into béchamel sauce and spoon into mushrooms. Sprinkle mushrooms with bread crumb and finally parmesan cheese. Bake at 450 degrees for 10 minutes or until the mushrooms are tender and the stuffing is browned and crispy.
BECHAMEL SAUCE
5 tablespoons butter,
4 tablespoons all-purpose flour,
2 cups milk,
2 teaspoons salt,
Salt and freshly ground black pepper.
Directions for Bechamel Sauce-
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
Serving
Suggestions
Plan to put these in the oven 15 minutes before you sit down to eat. Serve hot on a platter.
Originally Submitted
11/7/2009
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