Ingredients

12 large mushrooms

7 tablespoons butter

2 tablespoons minced shallots

1/2 tablespoon flour

1/2 cup heavy cream

3 tablespoons minced parsley

1/4 cup grated swiss cheese

Preparation

  1. Remove the stems and reserve.
  2. Wash and dry the caps and bush with melted butter.
  3. Arrange hollow side up in a baking dish.
  4. Season with salt and pepper to taste.
  5. Wash and dry the stems.
  6. By handfuls twist in a corner of a clean towel to extract as much juice as possible.
  7. Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
  8. Lower the heat and add the flour. Stir for a minute or two until thickened.
  9. Stir in the cream and cook until thickened.
  10. Stir in the parsley and seasonings.
  11. Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
  12. Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.