Stuffed Mushroom Caps

Stuffed Mushroom Caps
2

Ingredients

9

Count

Ready In

PT15M PT15M

30

Mins

Difficulty

Easy

Nutritional Facts

  • calories

Stuffed Mushroom Caps

Step 1

Clean mushrooms and remove stems. Brush caps with 2 tbsp. melted butter and arrange, hollow side up, in 13×9 inch baking dish. Season with salt & pepper. Finely chop mushroom stems; saute with green onion in remaining butter 10-12 minutes until most of liquid is evaporated. Stir frequently. Lower heat and stir in flour, cooking for 1 minute. Add cream and simmer until thickened. Stir in Parmesan and parsley. Fill mushroom caps with mixture. Top each with 1 tsp. Swiss cheese. Bake at 375 degrees for 15 minutes. Tip: These mushrooms can be made a day in advance. Prepare and stuff mushrooms, top with cheese. Cover and refrigerate until ready to bake and serve.

Step 1 -- Clean mushrooms and remove stems. Brush caps with 2 tbsp. melted butter and arrange, hollow side up, in 13×9 inch baking dish. Season with salt & pepper. Finely chop mushroom stems; saute with green onion in remaining butter 10-12 minutes until most of liquid is evaporated. Stir frequently. Lower heat and stir in flour, cooking for 1 minute. Add cream and simmer until thickened. Stir in Parmesan and parsley. Fill mushroom caps with mixture. Top each with 1 tsp. Swiss cheese. Bake at 375 degrees for 15 minutes. Tip: These mushrooms can be made a day in advance. Prepare and stuff mushrooms, top with cheese. Cover and refrigerate until ready to bake and serve.

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Ingredients

  • › 20 large mushrooms
  • › 6 tablespoon(s) butter, melted, divided
  • › 3 tablespoon(s) minced green olives
  • › Salt & Pepper (to taste)
  • › 1 tablespoon(s) flour
  • › 3/4 cup(s) heavy cream
  • › 1/2 cup(s) Wisconsin Parmesan Cheese, grated
  • › 3 tablespoon(s) minced Parsley
  • › 1/2 cup(s) Wisconsin swiss cheese, shredded

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