Creamy Stuffed Mushrooms
Submitted by mom_1
Creamy stuffed mushrooms filled with a velvety mushroom and onion cream sauce, then topped with melty Swiss cheese. A vegetarian appetizer made entirely in the microwave for fuss-free entertaining.
YIELD
12 servingsPREP
15 minCOOK
20 minREADY
40 minThese stuffed mushrooms skip the oven entirely and come together in the microwave, a smart move when your stovetop is already crowded with the rest of dinner.
The filling starts with the chopped mushroom stems, so nothing goes to waste. You cook them down with onion and butter, then build a quick roux with flour before stirring in heavy cream until it turns glossy and thick enough to mound into each cap.
A wipe with a damp cloth, never a rinse, keeps the caps firm instead of waterlogged, so they hold their shape and that creamy center.
A shower of grated Swiss cheese melts over the top in the final minutes, adding a nutty, savory edge that plays against the earthy mushrooms. Set them out and they disappear fast at any appetizer spread.
Pro Tips
- Wipe the caps with a damp cloth rather than rinsing; mushrooms soak up water fast and turn rubbery.
- Stir the flour in until completely smooth before adding the cream, or the sauce can turn lumpy.
- Assemble ahead and refrigerate, then give them their final blast in the microwave just before guests arrive.
Variations
- Swap the Swiss for sharp Gruyere or grated Parmesan for a saltier bite.
- Fold a spoonful of cream cheese into the filling for an even richer center.
- Add a pinch of fresh thyme or a little minced garlic to the onion step for more depth.
Ingredients
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.
Comments
