STUFFED MUSHROOMS III

Ingredients:

• 12 lg Fresh mushrooms
• 3 T Butter or margarine
• Salt and pepper
• 1/4 c Butter or margarine
• 1/8 c Finely chopped onion
• 1 T Flour
• 1/2 c Heavy cream
• 1/4 c Chopped parsley
• 1/4 c Grated Swiss cheese (opt)

Preparation:

• 1.
• Wipe mushrooms with damp cloth.
• Carefully remove stems and set aside.
• 2.
• In a small, heat-resistant, non-metallic bowl or cup melt 3 tablespoons butter or margarine in Microwave Oven 30 seconds.
• 3.
• Brush mushroom caps with melted butter or margarine and place, hollow-side-up, in a shallow, heat-resistant, non-metallic baking dish.
• Sprinkle mushroom caps with salt and pepper to taste.
• 4.
• Finely chop reserved mushroom stems.
• 5.
• In a medium-sized, heat-resistant, non-metallic bowl, melt 1/4 cup butter in Microwave Oven 30 seconds.
• Add onions and chopped mushroom stems, stir to combine.
• 6.
• Heat, uncovered, in Microwave Oven 3 minutes or until onions and mushrooms are tender.
• Blend in flour until smooth.
• 7.
• Gradually stir in heavy cream until smooth.
• 8.
• Heat, uncovered, in Microwave Oven 2 1/2 minutes or until thickened and smooth.
• Stir in chopped parsley. 9. Fill each mushroom cap with some of mushroom mixture. 10. If desired, sprinkle a little grated Swiss cheese over each stuffed mushr