Recipe for Stuffed Mushrooms II


12 large fresh mushrooms
3 tablespoon butter or margarine
1 salt and pepper
1/4 cup butter or margarine
1/8 cup finely chopped onion
1 tablespoon flour
1/2 cup heavy cream
1/4 cup chopped parsley
1/4 cup grated swiss cheese (opt)


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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