Yield: 12 Servings
|3 pounds||Fresh mushrooms; chopped|
|½ cup||Butter or margarine|
|1 cup||Heavy cream|
|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, .