Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Fresh mushrooms; chopped |
| ½ cup | Butter or margarine |
| 1 cup | Heavy cream |
| 1 teaspoon | Salt |
| ½ teaspoon | Black pepper |
| ⅛ teaspoon | Cayenne pepper |
| 3 cups | Shredded processed |
| \N \N | Gruyere or medium soft Monterey Jack cheese |
| \N \N | Whole mushroom caps for garnish |
In large frying pan, saute mushrooms over medium heat in butter for about 5 minutes. Add cream & continue to cook until liquid is almost gone, stirring when needed. Season with salt, pepper & cayenne. Spoon mixture into 12 greased scallop shells, individual casseroles or a shallow 2-quart casserole. Cover generously with shredded cheese. Bake in 400 oven for about 10 minutes. Garnish with whole mushroom caps. Serves 12.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .