Cream And Cheese Stuffed Mushrooms Recipe
Ingredients
| Mushrooms | 1 pound | |
| Butter | 4 Tablespoon, melted | |
| Onions | 3 Tablespoon, finely chopped | |
| Butter | 1 Tablespoon | |
| Madeira | 1/4 Cup (16 tbs) | |
| Fine dry bread crumbs - 1/4 cup | ||
| Swiss Cheese | 1/4 Cup (16 tbs), grated | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Parsley | 4 Tablespoon, minced | |
| Tarragon | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Heavy cream | 2 Tablespoon | |
Directions
GETTING READY
1. Preheat oven moderate to 375°F.
2. Discard stems from mushrooms. Mince and squeeze with a kitchen towel to absorb extra moisture.
MAKING
3. Take 2 tablespoons melted butter and glaze the caps with it.
4. In a roasting pan keep the hollow-side-up.
5. Heat butter and sauté onions till soft.
6. Stir in mushroom stems and cook stirring over high heat for 5 minutes until moisture disappears.
7. Mix Madeira and boil until moisture disappears.
8. Take off from heat.
9. Add bread crumbs, cheeses, parsley, tarragon, and pepper. Mix thoroughly.
10. Add cream and blend.
11. Spoon the stuffing into mushroom caps.
12. Refrigerate until ready to use.
13. Dot melted butter over mushrooms and bake for 15 minutes until caps are tender.
SERVING
14. Serve hot.
1. Preheat oven moderate to 375°F.
2. Discard stems from mushrooms. Mince and squeeze with a kitchen towel to absorb extra moisture.
MAKING
3. Take 2 tablespoons melted butter and glaze the caps with it.
4. In a roasting pan keep the hollow-side-up.
5. Heat butter and sauté onions till soft.
6. Stir in mushroom stems and cook stirring over high heat for 5 minutes until moisture disappears.
7. Mix Madeira and boil until moisture disappears.
8. Take off from heat.
9. Add bread crumbs, cheeses, parsley, tarragon, and pepper. Mix thoroughly.
10. Add cream and blend.
11. Spoon the stuffing into mushroom caps.
12. Refrigerate until ready to use.
13. Dot melted butter over mushrooms and bake for 15 minutes until caps are tender.
SERVING
14. Serve hot.
Chef
