Mushrooms Mornay recipe
All Recipes Appetizers and Snacks Vegetable MushroomsIngredients
- 12 ounces fresh mushrooms, stems removed 1 tablespoon vegetable oil 1 (6 ounce) can crabmeat 2 teaspoons fresh lemon juice 3 tablespoons butter 3 tablespoons all-purpose flour 1 ¼ cups milk 2 egg yolks 6 ounces sharp Cheddar cheese, shredded 2 tablespoons cooking sherry
Nutrition Info
- 144.1 caloriescarbohydrate: 4.3 gcholesterol: 71.2 mgfat: 10.3 gfiber: 0.3 gprotein: 8.8 gsaturatedFat: 5.5 gservingSize: -sodium: 183.2 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Mushrooms Mornay
Directions
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Preheat oven to broil. Place mushroom caps on a baking sheet, and brush with oil. Broil until soft and slightly browned.
Meanwhile, melt butter in a saucepan over medium heat. Stir in flour to make a paste. Whisk in milk, cook, stirring frequently, until hot. In a small bowl, beat egg yolks together, then pour a small amount of the hot milk mixture into the yolks. Whisk this yolk mixture into milk in saucepan. Remove from heat, and stir in 1 1/4 cups cheese.
Preheat oven to 350 degrees F (175 degrees C).
Place mushroom caps, hollow side up, in an 8 inch, round baking dish. Cover with crab, and sprinkle with lemon juice. Pour cheese sauce over mushrooms and crab, and top with remaining 1/4 cup cheese.
Bake in preheated oven for 20 minutes, or until hot and bubbly.