Onion And Cheese Stuffed Mushrooms
|Mushrooms||12 Large, wiped clean|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Melted butter||1 Teaspoon|
|Shallots/Spring onions||2 , finely chopped|
|Single cream||4 Fluid Ounce|
|Finely chopped fresh parsley||3 Tablespoon|
|Grated parmesan cheese||1 1⁄2 Tablespoon|
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Remove the stems from the mushrooms and set them aside.
Season the mushroom caps with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper and, using a pastry brush, coat them with the melted butter.
Arrange them, hollow side up, in a lightly greased shallow baking dish.
Set the dish aside while you prepare the stuffing.
With a sharp knife, chop the mushroom stems finely.
Wrap them in kitchen paper towels and twist the towels to extract as much juice from the mushroom stems as possible.
In a medium sized frying pan, melt the 1 ounce [2 tablespoons] of butter over moderate heat.
When the foam subsides, add the chopped mushroom stems and shallots or spring onions [scallions].
Saute them together for 3 to 4 minutes, or until the shallots or spring onions [scallions] are soft and translucent but not brown.
Reduce the heat to low and, stirring constantly, add the flour to the pan.
Cook for 1 minute.
Remove the pan from the heat and stir in the cream, a little at a time.
When the sauce is smooth and all the ingredients are thoroughly blended, return the pan to the heat and simmer the sauce for 2 to 3 minutes, or until it has thickened and is smooth.
Stir in the parsley and the remaining salt and pepper and mix well.
Remove the pan from the heat and spoon a little of the mixture into each of the prepared mushroom caps.
Top each mushroom with a little grated cheese.
Place the dish in the oven and bake the mushrooms for 15 minutes or until they are tender and the stuffing is lightly browned on top.
Remove from the oven and serve.