Mushroom-Stuffed Mushroom

Select large mushrooms for this delicious dish. Mushroom stems are sautéed, seasoned and creamed, then used to fill the mushroom caps. Serve either as an appetizer, a first course or as a garnish or accompaniment to broiled steak. deliciossso!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 12  large mushrooms
• 1⁄4 cup butter
• 1  teaspoon dried basil leaves
• 1⁄4 teaspoon salt
• 1⁄2 cup  whipping cream 1/4 cup parmesan cheese
•  cherry tomatoes
•  parsley, sprigs for garnish

Directions

1. Heat butter in heavy skillet. Add mushroom caps. Saute quickly over high heat fro 30 seconds on each side or until just browned. Transfer mushrooms to heatproof serving tray with bottom sides up.
2. Add mushroom stems to skillet and saute over high heat about 2 minute.
3. Add basil, salt and cream. Heat to boiling and cook, until cream is reduced by half and slightly thickened. Stir in parmesan cheese.
4. Spoon creamy mixture into mushroom caps, dividing evenly and mounding the filling slightly.
5. Place stuffed mushrooms under preheated broiler about 6 inches from heat, and broil until heated through and lightly browned.
6. Transfer to serving platter and garnish with cherry tomatoes and parsley sprigs.