Stuffed Mushrooms III Recipe

Step 1

Wipe mushrooms with damp cloth. Carefully remove stems and set aside.

Step 2

In a small, heat-resistant, non-metallic bowl or cup melt 3 tablespoons butter or margarine in Microwave Oven 30 seconds.

Step 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.

Step 4

Finely chop reserved mushroom stems.

Step 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.

Step 6

Heat, uncovered, in Microwave Oven 3 minutes or until onions and mushrooms are tender. Blend in flour until smooth.

Step 7

Gradually stir in heavy cream until smooth.

Step 8

Heat, uncovered, in Microwave Oven 2 1/2 minutes or until thickened and smooth. Stir in chopped parsley.

Step 9

Fill each mushroom cap with some of mushroom mixture.

Step 10

If desired, sprinkle a little grated Swiss cheese over each stuffed mushroom (refrigerate if not going to serve them at this time).

Step 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.)

Things You'll Need

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

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