Close
Tweet
Ingredients
| white mushrooms: 12 whole mushrooms (fresh) |
| salted butter: 5 Tbl (melted) |
| salt |
| black pepper |
| salted butter: 1/4 cup |
| onions (chopped): 1/2 cup |
| all-purpose flour (unsifted): 1 Tbl |
| heavy whipping cream (fluid): 1/2 cup |
| parsley (chopped): 1/4 cup (fresh) |
| swiss cheese (shredded): 1/2 cup |
Swiss-Stuffed Mushrooms
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 tablespoons melted butter, and salt and pepper to taste.
- Melt 1/4 cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smooth. Remove from heat. Mix in parsley.
- Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
- Bake 15 to 20 minutes in the preheated oven, or until lightly browned.