*  Exported from  MasterCook  *
                           STUFFED MUSHROOMS III
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       lg           Fresh mushrooms
    3       T            Butter or margarine
                         Salt and pepper
      1/4   c            Butter or margarine
      1/8   c            Finely chopped onion
    1       T            Flour
      1/2   c            Heavy cream
      1/4   c            Chopped parsley
      1/4   c            Grated Swiss cheese (opt)
   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
   in Microwave Oven 30 seconds. Add onions and chopped mushroom stems; stir
   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.)
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