Creamy Stuffed Mushrooms

Directions

Wipe mushrooms with damp cloth. Carefully remove stems and set aside. In a small, heat-resistant, non-metallic bowl or cup melt 3 seconds.

Brush mushroom caps with melted butter or margarine and baking dish . Sprinkle mushroom caps with salt and pepper to taste.

Finely chop reserved mushroom stems. In a medium-sized, heat-resistant, non-metallic bowl, melt ¼ cup butter. Add onions and chopped mushroom stems; stir to combine. Heat, uncovered, in Microwave Oven 3 minutes.

Blend in flour until smooth. Gradually stir in heavy cream until smooth. Heat, uncovered, in Microwave Oven 2½ minutes. Stir in chopped parsley.

Fill each mushroom cap with some of mushroom mixture. If desired, sprinkle a little grated Swiss cheese over each stuffed mushroom (refrigerate if not going to serve them at this time).

Heat, uncovered, in a heat-resistant, non-metallic pie pan in Microwave Oven 3 minutes just before serving.