French Stuffed Mushrooms - cooking recipe

Ingredients

80 small, fresh raw mushrooms of uniform size
1 Tbsp. chopped scallions or green onions
1 Tbsp. butter
1 c. heavy cream
1 Tbsp. fine dry sherry
1/2 tsp. salt
1/9 tsp. pepper

Preparation

Wipe mushrooms dry with damp cloth.
Remove stems and mince. Saute stems and scallions in butter 2 to 3 minutes, stirring.
Add cream, sherry, salt and pepper.
Cook until thickens, about 5 to 7 minutes.
Fill mushroom caps with mixture.
Set aside ready to broil.
Place under broiler just enough to slightly brown.