Mary Santoroski

Stuffed Mushroom Caps

Appetizers & Snacks
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Mary Santoroski
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Description

Clean the mushrooms and remove the stems. Brush the caps with 2 tablespoons melted butter and arrange, hollow side up, in a 13-by-9-inch baking dish. Season with salt and pepper.

Finely chop the mushroom stems. Sauté them with the green onion in the remaining butter for 10 to 12 minutes, until most of the liquid has evaporated. Stir frequently.

Lower the heat and stir in the flour, cooking for 1 minute. Add the cream and simmer until thickened.

Stir in the grated Parmesan and parsley. Fill the mushroom caps with the mixture.

Top each with 1 teaspoon Swiss cheese. Bake at 375°F for 15 minutes.

Source Note

Original page 25. Contributed by Mary Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 20 large mushrooms
  • 6 tablespoons melted butter
  • Salt and pepper, to taste
  • 3 tablespoons minced green onion
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 3 tablespoons minced parsley
  • 1 cup shredded Swiss cheese

Directions

Ordered steps keep the recipe easy to follow.

  1. Clean the mushrooms and remove the stems. Brush the caps with 2 tablespoons melted butter and arrange, hollow side up, in a 13-by-9-inch baking dish. Season with salt and pepper.
  2. Finely chop the mushroom stems. Sauté them with the green onion in the remaining butter for 10 to 12 minutes, until most of the liquid has evaporated. Stir frequently.
  3. Lower the heat and stir in the flour, cooking for 1 minute. Add the cream and simmer until thickened.
  4. Stir in the grated Parmesan and parsley. Fill the mushroom caps with the mixture.
  5. Top each with 1 teaspoon Swiss cheese. Bake at 375°F for 15 minutes.