Shelly's Recipe

SWISS STUFFED MUSHROOM CAPS

Category: Stuffed Mushrooms

20 large mushrooms
6 tbsp butter, melted, divided
Salt and pepper, to taste
3 tbsp minced green onions
1 tbsp flour
3/4 cup heavy cream
1/2 cup Parmesan cheese, grated
3 tbsp minced parsley
1/2 cup Swiss cheese, shredded

Clean mushrooms and remove stems. Brush caps with 2 tbsp melted butter and arrange, hollow side up, in 13 x 9 inch baking dish. Season with salt and pepper. Finely chop mushroom stems; saute with green onion in remaining butter 10 to 12 minutes until most of the 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 for 15 minutes.

NOTE: Can be made a day in advance. Prepare and stuff mushrooms; top with cheese. Cover and refrigerate until ready to bake and serve.