Mom'S Stuffed Mushrooms

• 2 dozen large mushrooms
• 6 tbsp butter
• 4 scallions, sliced
• 3 tbsp ground almonds
• 3 tbsp flavored bread crumbs
• 3 tbsp grated cheese
• 1 garlic clove, finely chopped
• 1 tbsp butter
• 1 tbsp flour
• 1/2 cup milk
• salt and pepper

1. 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.
2. 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.
3. 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.
4. 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.
5. Let cool slightly, then move to a serving platter.

mushrooms, butter, scallions, ground almonds, bread crumbs, grated cheese, garlic, butter, flour, milk, salt

Taken from www.epicurious.com/recipes/member/views/moms-stuffed-mushrooms-50133006 (may not work)