MOM'S STUFFED MUSHROOMS
Steps:
- Preheat oven to 450 degrees. Remove stems from mushrooms and finely chop, reserve for filling. Parboil mushroom tops for 3 minutes, then run cold water over mushrooms and let drain on paper towels. Make a white sauce by melting the butter in a small sauce pan over medium heat. Add garlic and cook for 1 minute. Add flour and stir continuously for 2-3 minutes. Add milk and bring to a boil, stirring constantly. When sauce starts to thicken, remove from heat and add salt and pepper to taste. Melt 4 tbsp butter in a large skillet. Add chopped mushroom stems, and scallions, and saute until all the juice evaporates. Mix in the nuts, cheese, breadcrumbs, and last 2 tbsp butter. Stir in white sauce. Blot mushroom caps dry with a paper towel. Put mushrooms in a small baking pan and fill with the stuffing (tops will be almost overflowing). Bake for 15 minutes. Let cool slightly, then move to a serving platter.
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