Mushroom-Stuffed Mushrooms

• 12 large mushrooms (1 1/2 to 2-inch diameter)
• 1/4 c. butter or margarine
• 1 tsp. dried basil leaves
• 1/4 tsp. salt
• 1/2 c. whipping cream
• 1/4 c. Parmesan cheese

1. Remove stems from mushrooms.
2. Chop into 1/4-inch pieces; set aside.
3. In heavy skillet, heat butter.
4. Add mushroom caps.
5. Saute over high heat for 30 seconds on each side or until just browned. Arrange bottom sides up on a heatproof serving tray.
6. To skillet, add stems.
7. Saute over high heat 2 minutes.
8. Add basil, salt and cream.
9. Heat to boiling.
10. Simmer until cream if reduced by half and slightly thickened.
11. Stir in cheeses.
12. Spoon mixture into mushroom caps.
13. Place under preheated broiler about 6 inches from heat.
14. Broil until heated through and lightly browned.

mushrooms, butter, basil, salt, whipping cream, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=625176 (may not work)