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

butter in Microwave Oven 30 seconds. Add onions and chopped mushroom stems; stir to combine. 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.)