Stuffed Mushrooms Iii
Ingredients| 12 large fresh mushrooms |
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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 1/4 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 2 1/2
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.)
Servings: 6
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