Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Stuffed Mushrooms Iii

Yield: 6 Servings

Ingredients and directions for this recipe

12 lg Fresh mushrooms
3 tb Butter or margarine
Salt and pepper
1/4 c Butter or margarine
1/8 c Finely chopped onion
1 tb Flour
1/2 c Heavy cream
1/4 c Chopped parsley
1/4 c Grated Swiss cheese (opt)

1. Wipe mushrooms with damp cloth. Carefully remove stems and set
aside. 2. In a small, heat-resistant, non-metallic bowl or cup melt 3
tablespoons butter or margarine in Microwave Oven 30 seconds. 3.
Brush mushroom caps with melted butter or margarine and place,
hollow-side-up, in a shallow, heat-resistant, non-metallic baking
dish. Sprinkle mushroom caps with salt and pepper to taste. 4. Finely
chop reserved mushroom stems. 5. In a medium-sized, heat-resistant,
non-metallic bowl, melt 1/4 cup butter in Microwave Oven 30 seconds.
Add onions and chopped mushroom stems; stir to combine. 6. Heat,
uncovered, in Microwave Oven 3 minutes or until onions and mushrooms
are tender. Blend in flour until smooth. 7. Gradually stir in heavy
cream until smooth. 8. Heat, uncovered, in Microwave Oven 2 1/2
minutes or until thickened and smooth. Stir in chopped parsley. 9.
Fill each mushroom cap with some of mushroom mixture. 10. If desired,
sprinkle a little grated Swiss cheese over each stuffed mushroom
(refrigerate if not going to serve them at this time). 11. Heat,
uncovered, in a heat-resistant, non-metallic pie pan in Microwave
Oven 3 minutes just before serving. (lf refrigerated, heating will
take an additional 1 minute.)

See also:
Previous recipe Stuffed Mushrooms Ii
Next recipe Stuffed Mushrooms Parma

Or try one of these recipes:
Broiled Pheasant On Skewers - Indonesia
E1990 Ics World Championship Bowl Of Redf