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 © 2015 Wisconsin Milk Marketing Board, Inc.

Email to a Friend


Stuffed Mushroom Caps

5 Star
4 Star
3 Star
2 Star
1 Star
0.0 out of 5 stars

Write a review

Sign up for The Wisconsin Cheeseman Emails.
Be the first to know about new items, tips, recipes and more! 
  Sign Up

If you're not completely happy with your purchase, we'll
refund your merchandise amount or send a replacement.

Learn More

Get what you want now with
Wisconsin Cheeseman Credit

Learn More
Security Seals