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- 12 large mushrooms
- 2 to 3 tablespoons melted butter
- A shallow baking dish
- A pinch of salt and pepper
- 2 tablespoons shallots or scallions
- 2 tablespoons butter
- ½ tablespoon flour
- ½ cup heavy cream
- 3 tablespoons fresh minced parsley
- Additional salt and pepper
- ¼ cup grated Swiss cheese
- 1 to 2 tablespoons melted butter
Remove mushroom stems and reserve. Wash and dry the caps, brush with melted butter, and arrange, hollow side up, in the baking dish. Season lightly with salt and pepper.
Wash and dry stems and mince them. By handfuls, twist in the corner of a towel to extract as much juice as possible. Sauté with the shallots or scallions in butter for 4 to 5 minutes until the pieces begin to separate. Lower heat, adds flour, and stir for one minute. Stir in cream and simmer for a minute or two, until thickened. Stir in parsley and seasonings. Fill the mushroom caps with this mixture; top each with 1 tablespoon of the cheese and dribble on droplets of melted butter. Fifteen minutes or so before serving, bake in upper third of a preheated 375 degree oven until the caps are tender and the stuffing is brown on top.