Stuffed Mushrooms with Swiss Cheese

SUBMITTED BY: MOLSON7 PHOTO BY: Jillyn

"These are always a hit! Swiss cheese is a distinctive topping for mushrooms stuffed with a creamy mixture."

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 12 mushrooms

USMETRIC

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INGREDIENTS

12 large fresh mushrooms
5 tablespoons butter, melted
salt and pepper to taste
1/4 cup butter
1/2 cup chopped onions
1 tablespoon all-purpose flour
1/2 cup heavy cream
1/4 cup chopped fresh parsley
1/2 cup shredded Swiss cheese

READ REVIEWS (19)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 tablespoons melted butter, and salt and pepper to taste.
Melt 1/4 cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smooth. Remove from heat. Mix in parsley.
Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
Bake 15 to 20 minutes in the preheated oven, or until lightly browned.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 25, 2004 by BGAWLIK

I've made these several times, and they are always a big hit. I modify the recipe as follows: *For the onion I substitute green onions with tops. *I've substituted portobello mushrooms. (With so little stem, I chop up and add some white or crimini mushrooms and add to the saute.) *I add a tablespoon or so of bread crumbs when I add the flour. *I don't add parsley (because of the green onion tops.) *I substitute gorgonzola for the swiss cheese!!! Enjoy!

56 users found this review helpful

Reviewed on Nov. 20, 2005 by Felicia Manocchio

My husband said they were better than the ones they make in the restaurant! 12 were not enough! I used portabella mushroom, because they have the most flavor. I didn't have parsley, so I didn't add it and it still came out very nice. I also took the advice from the other reviews and added 1 tbls bread crumbs and lots of garlic with the onion mixture. Next time I am going to experiment with adding parmesan cheese to the onion mixture. Thank you so much, this one is a definite keeper.

49 users found this review helpful

Reviewed on Jan. 25, 2004 by SIERRAMUM

I just loved this! Used shallots instead of onions, and we didn't have swiss cheese so I put slices of Brie on top to melt over the mushrooms. Amazing!

49 users found this review helpful

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