Julia Child's Stuffed Mushrooms (Champignons Farci)

Remove the stems and reserve.

Wash and dry the caps and bush with melted butter.

Arrange hollow side up in a baking dish.

Season with salt and pepper to taste.

Wash and dry the stems.

By handfuls twist in a corner of a clean towel to extract as much juice as possible.

Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.

Lower the heat and add the flour. Stir for a minute or two until thickened.

Stir in the cream and cook until thickened.

Stir in the parsley and seasonings.

Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.

Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top. ?