INGREDIENTS

INSTRUCTIONS

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 mushroom (refrigerate if not
going to serve them at this time). 11. Heat, uncovered, in a
heat-resistant, non-metallic pie pan in Microwave Oven 3 minutes just
before serving. (lf refrigerated, heating will take an additional 1
minute.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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