Stuffed Mushrooms Iii Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12 large: Fresh mushrooms,
3 tbsp: Butter or margarine,
Salt and pepper,
1/4 cup: Butter or margarine,
1/8 cup: Finely chopped onion,
1 tbsp: Flour,
1/2 cup: Heavy cream,
1/4 cup: Chopped parsley,
1/4 cup: Grated Swiss cheese, opt
Directions:
1. Wipe mushrooms with damp cloth. Carefully remove stems and set
aside. 2. In a small, heat-resistant, non-metallic bowl or cup melt 3
tablespoons butter or margarine in Microwave Oven 30 seconds. 3.
Brush mushroom caps with melted butter or margarine and place,
hollow-side-up, in a shallow, heat-resistant, non-metallic baking
dish. Sprinkle mushroom caps with salt and pepper to taste. 4. Finely
chop reserved mushroom stems. 5. In a medium-sized, heat-resistant,
non-metallic bowl, melt 1/4 cup butter in Microwave Oven 30 seconds.
Add onions and chopped mushroom stems; stir to combine. 6. Heat,
uncovered, in Microwave Oven 3 minutes or until onions and mushrooms
are tender. Blend in flour until smooth. 7. Gradually stir in heavy
cream until smooth. 8. Heat, uncovered, in Microwave Oven 2 1/2
minutes or until thickened and smooth. Stir in chopped parsley. 9.
Fill each mushroom cap with some of mushroom mixture. 10. If desired,
sprinkle a little grated Swiss cheese over each stuffed mushroom
(refrigerate if not going to serve them at this time). 11. Heat,
uncovered, in a heat-resistant, non-metallic pie pan in Microwave
Oven 3 minutes just before serving. (lf refrigerated, heating will
take an additional 1 minute.)
Source from luhu.jp
aside. 2. In a small, heat-resistant, non-metallic bowl or cup melt 3
tablespoons butter or margarine in Microwave Oven 30 seconds. 3.
Brush mushroom caps with melted butter or margarine and place,
hollow-side-up, in a shallow, heat-resistant, non-metallic baking
dish. Sprinkle mushroom caps with salt and pepper to taste. 4. Finely
chop reserved mushroom stems. 5. In a medium-sized, heat-resistant,
non-metallic bowl, melt 1/4 cup butter in Microwave Oven 30 seconds.
Add onions and chopped mushroom stems; stir to combine. 6. Heat,
uncovered, in Microwave Oven 3 minutes or until onions and mushrooms
are tender. Blend in flour until smooth. 7. Gradually stir in heavy
cream until smooth. 8. Heat, uncovered, in Microwave Oven 2 1/2
minutes or until thickened and smooth. Stir in chopped parsley. 9.
Fill each mushroom cap with some of mushroom mixture. 10. If desired,
sprinkle a little grated Swiss cheese over each stuffed mushroom
(refrigerate if not going to serve them at this time). 11. Heat,
uncovered, in a heat-resistant, non-metallic pie pan in Microwave
Oven 3 minutes just before serving. (lf refrigerated, heating will
take an additional 1 minute.)
Source from luhu.jp