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.