Stuffed Mushrooms - cooking recipe

Ingredients

12 large mushrooms
4 Tbsp. + 1 tsp. butter, melted and divided
2 Tbsp. scallions, minced
1/2 Tbsp. self-rising flour
1/2 c. heavy cream
dash of pepper
3 Tbsp. parsley, minced
1/4 c. Swiss cheese, grated

Preparation

Remove mushroom stems and reserve. Wash and dry caps, removing the spores. Brush with 2 tablespoons melted butter. Arrange in glass baking dish. Wash and dry the stems and mince. Put handfuls in corner of towel and twist to extract as much juice as possible. Saute stems with the scallions in 2 tablespoons melted butter for 4 to 5 minutes or until pieces begin to separate. Lower heat and add flour. Stir for 1 minute. Stir in cream and simmer for 1 minute or until thickened. Add parsley and dash of black pepper. Fill the mushroom caps with this mixture. (May be refrigerated overnight at this point.) Sprinkle each mushroom with grated cheese; dab a small amount of melted butter on top. Bake 15 minutes at 375\u00b0 or until lightly brown. Worth the effort! Yield: 12 mushrooms.