Stuffed Mushrooms

• 12 large mushrooms
• 2 to 3 Tbsp. melted butter
• salt and pepper
• 3 Tbsp. minced onion
• 2 Tbsp. butter
• 1 Tbsp. oil
• 3 Tbsp. minced scallions
• reserved mushroom stems, minced
• 3 Tbsp. bread crumbs
• 1/4 c. grated Swiss cheese
• 1/4 c. grated Parmesan
• 4 Tbsp. parsley
• 1/2 tsp. tarragon
• salt and pepper
• 2 to 3 Tbsp. cream
• 3 Tbsp. grated Swiss cheese

1. Remove stems from mushrooms and save for stuffing.
2. Brush caps with melted butter.
3. Put in lightly buttered pan and sprinkle with salt and pepper.
4. Saute onion in butter and oil 3 to 4 minutes. Add scallions and stems; saute over moderate-high heat for 6 to 8 minutes.
5. Turn off heat and mix in bread crumbs, parsley, tarragon and seasonings.
6. Add 1/4 cup grated Swiss cheese and Parmesan cheese, a spoonful at a time.
7. Blend in cream just to moisten. Fill mushroom caps with stuffing.
8. Top each with remaining 3 tablespoons of Swiss cheese.
9. Bake in 375u0b0 oven for 15 to 20 minutes.

mushrooms, butter, salt, onion, butter, oil, scallions, reserved mushroom stems, bread crumbs, swiss cheese, parmesan, parsley, tarragon, salt, cream, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=837584 (may not work)