Ingredients
-
12
-
2 - 3
-
-
2
-
2
-
1/2
-
1/2
-
3
-
1/4
-
1 - 2
-
-
-
-
-
Directions
Swiss Stuffed Mushrooms, Yummy!!, We enjoyed these mushrooms tonight, used green onions in place of shallots as that is all I had, also I topped the mushrooms with Parmesan in place of Swiss, they were still delicious! thanks hon Kitten:), We enjoyed these mushrooms tonight, used green onions in place of shallots as that is all I had, also I topped the mushrooms with Parmesan in place of Swiss, they were still delicious! thanks hon Kitten:)
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Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Remove Mushrooms Stems and Reserve. |
|
3
Done
|
Wash and Dry Caps. |
|
4
Done
|
Brush With Melted Butter, Arrange Hollow-Side Up in Baking Dish. |
|
5
Done
|
Season Lightly With Salt and Pepper. |
|
6
Done
|
Chop Stems, and Squeeze in Towel to Remove as Much Juice as Possible. |
|
7
Done
|
Saute With Shallots in Butter For 4-5 Minutes. |
|
8
Done
|
Lower Heat, Add Flour and Stir For 1 Minute. |
|
9
Done
|
Stir in Cream and Simmer Until Thickened. |
|
10
Done
|
Add Parsley, Salt and Pepper. |
|
11
Done
|
Fill Caps With Mixture. |
|
12
Done
|
Top Each With 1 Tsp Cheese and Drizzle With Melted Butter. |
|
13
Done
|
Bake 15 Minutes. |
