Ingredients Jump to Instructions ↓

  1. 12 large mushrooms

  2. 7 tablespoons butter

  3. 2 tablespoons minced shallots

  4. 1/2 tablespoon flour

  5. 1/2 cup heavy cream

  6. 3 tablespoons minced parsley

  7. 1/4 cup grated swiss cheese

Instructions Jump to Ingredients ↑

  1. Remove the stems and reserve.

  2. Wash and dry the caps and bush with melted butter.

  3. Arrange hollow side up in a baking dish.

  4. Season with salt and pepper to taste.

  5. Wash and dry the stems.

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

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

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

  9. Stir in the cream and cook until thickened.

  10. Stir in the parsley and seasonings.

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

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


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