Wild Rice Stuffed Mushrooms

• 12 large white mushrooms
• 2 tablespoons butter or 2 tablespoons margarine
• 2 garlic cloves, inced
• 1/2 cup cooked wild rice
• 1/2 cup whipping cream
• salt, to taste
• fresh ground pepper, to taste
• 1/4 cup freshly grated parmesan cheese
• fresh rosemary leaf

1. Preheat oven to 400u0b0F.
2. Butter a shallow baking dish.
3. Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.
4. Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.
5. Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
6. Spoon wild rice mixture into the mushroom caps.
7. Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
8. Bake 10-15 minues or until hot.
9. Serve warm.

white mushrooms, butter, garlic, rice, whipping cream, salt, fresh ground pepper, parmesan cheese, rosemary leaf

Taken from www.food.com/recipe/wild-rice-stuffed-mushrooms-135960 (may not work)