Stuffed Mushrooms

Published on June 2, 2011

Stuffed Mushrooms

Ingredients

Instructions

Remove stems and with a small spoon scoop out some of the inside of the mushrooms being careful not to break the sides. Melt 3 tablespoons of butter in small pan. Roll mushrooms caps in butter and lay upside down in casserole. Sprinkle with salt and pepper and turn over. Chop stems fine and twist in a towel to extract liquid. Saute with shallots in 2 tablespoons butter for 5 minutes. Add vermouth and boil down until it has almost evaporated. Add bread crumbs, swiss cheese, parsley, cream, 1/2 teaspoon salt a pinch of pepper. Fill mushroom caps with stuffing. Top each mushroom with a little parmesan cheese. Bake in a 375 degrees oven for 20 minutes.

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