Stuffed Mushrooms

• For the CAPS
• 12 fresh mushroom caps 2-3 inched in diameter, stems removed and saved
• 2-3 Tb melted butter
• A shallow lightly buttered roasting pan
• salt and pepper
• STUFFING
• 3 TB finely minced onions
• 2 TB butter
• 1 TB minced shallots or green onions
• Stems from mushrooms, finely minced and squeezed in a town to extract their juice
• (I though some of my stems with yucky looking, and tossed several, replacing with a couple minced up entire mushrooms)
• optional: 1/4 cup Madeira (which I replaced with sherry to very good effect)
• 3 TB fine white dry breadcrumbs (you can used store bough, I put stale bread in a food processor pretty successfully, but it was very dry. If it were soft, a light toasting would work.)
• 1/2 cup swiss cheese
• 1/4 cup grated parmesan
• 4TB minced parsley
• 2-3 TB whipping cream

1. Preheat Oven to 375
2. Brush mushrooms with butter. Place them hollow side up, in roasting pan (or on cookie sheet, as I did. I also skipped buttering the pan, and laid down parchment paper) Sprinkle lightly with salt and pepper. (Here I made a mistake and put the caps in the oven, and ended up with them there for about five-ten minutes before I realized Julia hadn't mentioned doing that. I think it turned out to be a good thing, as they were beautifully tender in the end.)
3. Saute onions in butter until clear, without browning. Then adding shallots/green onions and mushroom stems. Saute over a moderately high heat, stirring frequently 6-8 minutes until mushrooms brown slightly.
4. Off the heat mix in the bread crumbs, cheeses, parsley, tarragon and seasonings. A spoonful at a time, blend in just enough cream to moisten the mixture but keep it stiff enough to keep its shape in a spoon. Taste & correct seasonings.
5. ASSEMBLY
6. 1 TB grated swiss cheese
7. 1 TB melted butter
8. Fill the mushroom caps with stuffing. Top each with a pinch of cheese and drops of melted butter (Honestly, I skipped this with no harm).
9. Bake in upper third of over for 15-20 minutes, or until caps are tender and stuffing is lightly browned on top.

mushroom caps, butter, shallow lightly buttered roasting pan, salt, tb, tb butter, tb, mushrooms, yucky looking, madeira, tb, swiss cheese, parmesan, tb, whipping cream

Taken from www.epicurious.com/recipes/member/views/stuffed-mushrooms-1255490 (may not work)