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Stuffed mushrooms iii

Yield: 6 Servings

Ingredients:

• 12 lg Fresh mushrooms
• 3 tb Butter or margarine Salt and pepper
• 1/4 c Butter or margarine
• 1/8 c Finely chopped onion
• 1 tb Flour
• 1/2 c Heavy cream
• 1/4 c Chopped parsley
• 1/4 c Grated Swiss cheese (opt)

Instructions:

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.)

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