stuffed mushroom caps
Whenever I talk about how much I love doing new recipes, and I'm asked "which one is your favorite?", this is the first one to come to mind. I found it on a recipe card sponsored by my local grocery store. It's a big production in my house, but it's worth our effort! Anyone else, though, can make it less expensively and faster, too, with a few simple tricks. . .
prep time
cook time
method
Bake
yield
20 serving(s)
Ingredients
- 20 large mushrooms (approximately 20 ounces)
- 6 tablespoons butter, divided
- - salt
- - pepper
- 3 tablespoons green onion, minced
- 1 tablespoon flour
- 3/4 cup heavy whipping cream
- 1/2 cup parmesan cheese, grated
- 3 tablespoons parsley, minced
- 1/2 cup swiss cheese, shredded
How To Make stuffed mushroom caps
-
Step 1Preheat oven to 375*F. Clean mushrooms and remove stems. -
Step 2Brush caps with 2 tbsp melted butter and arrange, hollow side up in 13 x 9 baking dish. Season with salt and pepper.
-
Step 3Finely chop mushroom stems; saute with green onion in remaining butter 10 - 12 minutes until most of the liquid is evaporated, stirring frequently. Lower heat and stir in flour, cooking for 1 minute. Add cream and simmer until thickened. Stir in Parmesan and parsley.
-
Step 4Fill mushroom caps with mixture. Top each with 1 tsp swiss cheese. Bake at 375*F for 30 minutes. If taking away, DO NOT COVER WITH ANYTHING THAT FLEXES! It will adhere to the hot cheese and ruin the presentation.
-
Step 5***Note: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Category:
Other Appetizers
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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