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.)

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