|Mushrooms||1 Pound (500 Gram)|
|Sour cream||250 Milliliter (1 Cup)|
|Parsley||15 Milliliter, chopped (15 Milliliter)|
|Green onions||6 , chopped|
|Butter||15 Milliliter (15 Milliliter)|
|Lemon juice||15 Milliliter (15 Milliliter)|
|Gruyere cheese/Gouda cheese||30 Milliliter, grated (30 Milliliter)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
€¢ Generously butter an 8 X 8-inch (20 x 20 cm) microwave-safe dish.
€¢ Cut off the mushroom stems. Wipe the tops with a paper towel.
€¢ Place one next to the other in the buttered dish.
€¢ It does not matter if they overlap here and there.
€¢ When using the dried mushrooms, break them up and sprinkle over the fresh ones.
€¢ Mix the remaining ingredients, except the grated cheese, thoroughly.
€¢ Spread over the mushrooms. Top with the cheese. Sprinkle with paprika.
€¢ Microwave at MEDIUM-HIGH 15 minutes. Cook only when ready to serve.