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.
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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
Ready In
30 min
Difficulty
Easy
