| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 12 | Servings | |
INGREDIENTS
| 3 | lb | Fresh mushrooms; chopped |
| 1/2 | c | Butter or margarine |
| 1 | c | Heavy cream |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/8 | ts | Cayenne pepper |
| 3 | c | Shredded processed |
| Gruyere or medium soft Monterey Jack cheese | ||
| Whole mushroom caps for garnish |
INSTRUCTIONS
In large frying pan, saute mushrooms over medium heat in butter for about 5 minutes. Add cream & continue to cook until liquid is almost gone, stirring when needed. Season with salt, pepper & cayenne. Spoon mixture into 12 greased scallop shells, individual casseroles or a shallow 2-quart casserole. Cover generously with shredded cheese. Bake in 400 oven for about 10 minutes. Garnish with whole mushroom caps. Serves 12. From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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