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Ingredients
| white mushrooms: 12 whole mushrooms |
| salted butter: 3 Tbl (melted) |
| salt |
| black pepper |
| shallot onions (chopped): 2 Tbl (minced) |
| salted butter: 2 Tbl |
| all-purpose flour (unsifted): 1/2 Tbl |
| heavy whipping cream (fluid): 1/2 cup |
| parsley: 3 Tbl (minced) |
| swiss cheese (shredded): 1/4 cup (grated) |
| salted butter: 2 Tbl (melted) |
Swiss Stuffed Mushrooms
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- Preheat oven to 375.
- Remove mushrooms stems and reserve.
- Wash and dry caps.
- Brush with melted butter, arrange hollow-side up in baking dish.
- Season lightly with salt and pepper.
- Chop stems, and squeeze in towel to remove as much juice as possible.
- Saute with shallots in butter for 4-5 minutes.
- Lower heat, add flour and stir for 1 minute.
- Stir in cream and simmer until thickened.
- Add parsley, salt and pepper.
- Fill caps with mixture.
- Top each with 1 tsp cheese and drizzle with melted butter.
- Bake 15 minutes.