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Stuffed Mushroom Caps

20 large mushrooms
6 Tbsp. butter, melted, divided
Salt and pepper, to taste
3 Tbsp. minced green onions
1 Tbsp. flour
3/4 c. heavy cream
1/2 c. (2-oz.) Wisconsin Parmesan cheese, grated
3 Tbsp. minced parsley
1/2 c. (2-oz.) Chalet Swiss Cheese, shredded

Clean mushrooms and remove stems. Brush caps with 2 tablespoons melted butter and arrange, hollow side up, in 13 x 9 inch baking dish. Season with salt and pepper. Finely chop mushroom stems; sauté 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 teaspoon Swiss cheese. Bake at 375° F for 15 minutes.

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

Makes 20 servings.

Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.


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