by Sarah Steimer
- 3 portobello mushroom caps, cleaned with stem and gills removed (can save stems for the stuffing)
- olive oil
- 5 ounces fresh broccoli florets
- 1/2 cup bread crumbs
- 1 tablespoon fresh Italian parsley, chopped
- 1/2 tablespoon fresh thyme leaves, chopped
- 1 egg, slightly beaten
- salt and pepper
- 1 teaspoon unsalted butter
- 1 teaspoon all-purpose flour
- 1/2 cup milk
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 teaspoon Dijon mustard
Preaheat the oven to 400 degrees.
Bring a pot of water to a boil. Blanch the broccoli in the water for about 2 minutes. Transfer the broccoli to an ice bath, then drain; chop finely. Combine the broccoli, bread crumbs, parsley, thyme, salt and pepper.
Brush the both sides of the mushroom caps with olive oil and place upside-down on a baking sheet. Place the broccoli stuffing inside the mushrooms. Bake for 15 minutes, or until the mushrooms are cooked through and the stuffing has browned.
Heat a small saucepan over medium heat. Add the butter and flour and whisk together until smooth and beginning to bubble. Whisking constantly, slowly add in the milk. Stir consistently while cooking until thickened. Remove from the heat and whisk in the cheese, Dijon and a pinch of salt.
Serve the mushrooms topped with a drizzle of the cheese sauce.
Makes three servings.
Recipe adapted from: Erica’s Recipes