Baked Mushrooms Stuffed With Kefalotyri Cheese

Kalofagas Oct 19 2014-0688This 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.Kalofagas Oct 19 2014-0689

Baked Mushrooms Stuffed With Kefalotyri Cheese

(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

  1. 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.
  2. 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.
  3. Add the grated cheeses, ground pepper and allow to cool (cover with plastic wrap so a crust doesn’t form.
  4. Once your bechamel has cooled, transfer to a piping bag with a small nozzle and pipe the filling into your mushroom caps.
  5. Sprinkle remaining grated cheese on top and place in a pre-heated 350F oven for 20-25 minutes (cheese should be melted).
  6. Take out of the oven, sprinkle chopped fresh chives on top and serve warm.

 

 

© 2014,
Peter Minakis

. All rights reserved.

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