This appetizer was served this past Sunday at my Naoussa-themed Greek Supper Club featuring Thymiopoulos Wines. It’s a rich little bit but ohhh so delicious. This offering is an appetizer so a little decadence is okay and besides, this is an easy appetizer to serve for the coming holiday season.
Basically we’re stuffing mushroom caps with a bechamel sauce that has melted cheese in it plus some accents of garlic and ginger. A little more cheese is sprinkled on each mushroom and in the oven they go. A little fresh chives are sprinkled after they come out of the oven then pop pop pop they go into your mouths.
Baked Mushrooms Stuffed With Kefalotyri Cheese
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.
. All rights reserved.