Stuffed Mushrooms Iii

These Stuffed Mushrooms are an elegant yet simple appetizer perfect for entertaining. Large mushroom caps are brushed with melted butter and filled with a rich, creamy mixture of sauted mushroom stems, onions, parsley, and Swiss cheese. The filling is cooked until thick and smooth, creating a luxurious texture that contrasts beautifully with the tender mushroom caps. This dish is vegetarian-friendly and delivers a comforting, savory flavor profile. Ideal for holiday parties, dinner parties, or as a sophisticated starter for a casual meal, these mushrooms are easy to prepare and always a crowd-pleaser.

Cooking Method: Baking, Microwave

Cuisine: Global

Courses: Appetisers

Difficulty: Advanced

Servings: 6

Calories: 135.9

Dietary: Vegetarian

Description

These Stuffed Mushrooms are an elegant yet simple appetizer perfect for entertaining. Large mushroom caps are brushed with melted butter and filled with a rich, creamy mixture of sauted mushroom stems, onions, parsley, and Swiss cheese. The filling is cooked until thick and smooth, creating a luxurious texture that contrasts beautifully with the tender mushroom caps. This dish is vegetarian-friendly and delivers a comforting, savory flavor profile. Ideal for holiday parties, dinner parties, or as a sophisticated starter for a casual meal, these mushrooms are easy to prepare and always a crowd-pleaser.

Ingredients

12 lg Fresh mushrooms
3 tablespoon Butter or margarine
1/4 cup Butter or margarine
1/8 cup Finely chopped onion
1 tablespoon Flour
1/2 cup Heavy cream
1/4 cup Chopped parsley
1/4 cup Grated Swiss cheese (optional)
Salt and pepper to taste

Directions

1
Wipe the fresh mushrooms clean with a damp cloth and pat dry.
2
Carefully remove the stems from the mushroom caps and set the caps aside.
3
Finely chop the reserved mushroom stems.
4
In a microwave-safe bowl, melt 3 tablespoons of butter in the microwave for 30 seconds.
5
Brush the inside of each mushroom cap with the melted butter and place them hollow-side up in a shallow microwave-safe baking dish.
6
Sprinkle the mushroom caps lightly with salt and pepper.
7
In a medium microwave-safe bowl, melt 1/4 cup of butter in the microwave for 30 seconds.
8
Add the chopped onions and chopped mushroom stems to the melted butter and stir to combine.
9
Microwave the onion and stem mixture uncovered for 3 minutes, or until tender.
10
Stir in the flour until the mixture is smooth.
11
Gradually stir in the heavy cream until smooth.
12
Microwave the filling uncovered for 2 1/2 minutes, stirring once halfway through, until thickened and smooth.
13
Stir the chopped parsley into the thickened filling.
14
Spoon the filling into each mushroom cap, filling them generously.
15
If desired, sprinkle grated Swiss cheese over the top of each stuffed mushroom.
16
Microwave the stuffed mushrooms uncovered for 3 minutes just before serving. If refrigerated, add 1 minute to the cooking time.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 135.9kcal

% Daily Value *
Total Fat 8.7g14%
Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 130.3mg6%
Total Carbohydrate 10.0g4%
Dietary Fiber 3.0g12%
Sugars 6.0g
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: If not serving immediately, cover the stuffed mushrooms tightly and refrigerate for up to 24 hours. Reheat in the microwave for an additional minute.

Substitutions: You can use cream cheese blended with a little milk instead of heavy cream for a thicker filling. Gruyre or Parmesan cheese can also be used instead of Swiss.

Tips: Ensure mushrooms are patted very dry before stuffing to prevent a watery filling. For a crispier top, you can broil the stuffed mushrooms for the last 1-2 minutes instead of microwaving, watching closely to avoid burning.

Keywords: appetizer, stuffed mushrooms, vegetarian, party food, mushroom caps, creamy filling, swiss cheese, herb butter, easy recipes, microwave cooking, savory bites, dinner party, holiday appetizer

Read it online: https://www.chefs-mate.com/recipe/stuffed-mushrooms-iii/