Stuffed Mushrooms with Swiss Cheese Recipe

Ingredients <br>- 12 large fresh mushrooms <br>- 5 tablespoons butter, melted <br>- salt and pepper to taste <br>- 1/4 cup butter <br>- 1/2 cup chopped onions <br>- 1 tablespoon all-purpose flour <br>- 1/2 cup heavy cream <br>- 1/4 cup chopped fresh parsley <br>- 1/2 cup shredded Swiss cheese <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. <br>step 2: 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. <br>step 3: 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. <br>step 4: Generously stuff mushroom caps with the mixture. Top with Swiss cheese. <br>step 5: Bake 15 to 20 minutes in the preheated oven, or until lightly browned. <br>

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

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
step 2: 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.
step 3: 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.
step 4: Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
step 5: Bake 15 to 20 minutes in the preheated oven, or until lightly browned.

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