Stuffed mushrooms

Yield: 12 servings

Measure Ingredient
12 larges Mushrooms
\N \N Salt and Pepper -- to taste
3 tablespoons Margarine -- melted
2 tablespoons Shallots or green onions --
\N \N Minced
½ tablespoon Flour
½ cup Heavy cream or
\N \N Half-and-half
3 tablespoons Parsley -- minced
¼ cup Grated Swiss cheese

Preheat oven to 375~. Quickly wash mushrooms; remove stems. Season caps with salt and pepper and arrange, hollow side up, in baking dish.

Mince sufficient stems, squeezing with towel to extract any juice, and saute with scallions in melted margarine for 4-5 minutes. Lower heat, add flour and stir for a minute. Stir in cream and simmer until thickened. Stir in parsley.

Fill mushroom caps with this mixture; top each with a teaspoon of cheese and dribble on any remaining drops of margarine. Bake until caps are slightly browned. Makes 12 appetizers.

Typed for you by Marjorie Scofield 5/14/95 Recipe By : Home Cooking Magazine, April 95 From: Marjorie Scofield Date: 05-20-95 (159) Fido: Cooking

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