On Line Cookbook

Stuffed Mushrooms

Recipe Information
Denai Larkin

Serves/Makes:4 Servings

  • 12 large mushrooms, 1 1/2 to 2 inches in diameter
  • 1/4 cup (60 ml) butter or margarine
  • 1 tsp (5 ml). dried basil leaves
  • 1/4 tsp (1 ml). salt
  • 1/2 cup (125 ml) whipping cream
  • 1/4 cup (60 ml) Parmesan cheese, grated
  • cherry tomatoes and parsley garnish
  • Remove stems from mushrooms and chop into 1/4 inch pieces. Set aside.
  • Heat butter in heavy skillet.
  • Add mushroom caps and saute quickly over high heat, about 30 seconds on each side untill just browned (do not let mushrooms get over cooked).
  • Transfer mushrooms to heat proof serving tray with bottom sides up.
  • Add mushroom stems to skillet and saute over high heat about 2 minutes.
  • Add basil, salt and cream.
  • Heat to boiling and cook until cream is reduced by half and slighlty thickend.
  • Stir in parmesan cheese.
  • Spoon creamy mixture into mushroom caps, dividing evenly and mounding the filling slightly (can be prepared ahead at this point)
  • Place stuffed mushrooms under preheated broiler about 6 inches from heat.
  • Broil untill heated through and lightly browned.
  • Transfer to serving platter.
  • Garnish with cherry tomatoes and parsley sprigs.