Mushrooms stuffed with ham and prawns (shrimp). Presentation:
Stuffed mushrooms are a very suitable dish when you want to surprise with a simple entree at once that showy. The mushroom is a mushroom that is cooked very easily and admits many preparations. They can be used to accompany meats, as a tapa, as filling and may even be the protagonists of a recipe like this that approaches you today. Besides its price is economic and for that reason is one of the mushrooms that is most used in all homes.
Today I come with a really amazing dish. These stuffed mushrooms will make you look so much if it is an informal meal between friends, as if you decide to put some appetizing starters in some of your celebrations.
You can vary the fill to your liking, but I assure you that this combination of sea and mountain will enchant you.
- 8 large mushrooms
- 75 g cooked peeled prawns (shrimp)
- 75 g of mountain ham
- A tablespoon of flour (18 g)
- 250 ml milk
- 25 g butter
- olive oil
1.- Cut the mushroom’s tail and clean it well from any dirt that may have. Rinse with water.
2.-In a frying pan with olive oil, cook the mushrooms on a live fire. If you cook them on low heat, you will only be able to cook them. When they are browned on one side, turn them around and lower the fire a little. Add more oil if you see fit. Once done on both sides, take them out of the fire and reserve.
3.Wash and chop the mushrooms. Pica also the ham. If you have a ham at home, take advantage of less beautiful cuts, but equally rich.
4.-In another frying pan with olive oil, sauté the small pieces of mushroom. When they brown, add the chopped ham and cook for a minute. Add the peeled prawns (if they are raw, let them cook for two minutes). Remove three or four tablespoons of this sautéed in a dish to decorate at the end.
5.-Add the butter and flour to the skillet (a tablespoon or two tablespoon dessert that is about 18 grams). Remove to make it toasting the flour. The smell will tell you that it is ready and will take on a light golden color Eye that will not burn you or ruin the filling! This process is very fast. Stir in the milk while you stir with a utensil that does not scratch the pan. Season with grated nutmeg and ground black pepper. Rectify salt, if necessary (in my case, with the salt that the ham has been enough). When it thickens, the filling is ready. The texture should be similar to that of the croquettes. Let it cool before stuffing the mushrooms.
6.-Now you have to fill the mushrooms with the béchamel preparation. Season the mushrooms with a little salt on top. Fill them with a good mountain one by one and leave them in the fountain where you will gratinar. Cover with plenty of grated cheese. If cheese falls on the outside, do not worry because when you take out the mushrooms you will have volunteers to spare (it is the best of the tray, I assure you (I.e.). Distribute over the sautéed that you had reserved except the prawns, which you must save for later.
7.-Insert the source in the oven with the gratin until the cheese is melted and you get the gold you want. Once gratin, distribute the gambietas above the mushrooms and serve them hot.
8.-And to enjoy these rich and creamy stuffed mushrooms!
You can serve them along with dill gratin fish tarts (recipe here) or some crepe rolls with salmon and cheese (recipe here) .