Stuffed mushrooms iii
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Fresh mushrooms |
| 3 | tablespoons | Butter or margarine |
| Salt and pepper | ||
| ¼ | cup | Butter or margarine |
| ⅛ | cup | Finely chopped onion |
| 1 | tablespoon | Flour |
| ½ | cup | Heavy cream |
| ¼ | cup | Chopped parsley |
| ¼ | cup | Grated Swiss cheese (opt) |
Directions
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 ¼ 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 2½ 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.)