Rating: 4.5 stars 4.4
52 Ratings
  • 5 star values: 30
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

These are always a hit! Swiss cheese is a distinctive topping for mushrooms stuffed with a creamy mixture.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

  • Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 tablespoons melted butter, and salt and pepper to taste.

  • Melt 1/4 cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smooth. Remove from heat. Mix in parsley.

  • Generously stuff mushroom caps with the mixture. Top with Swiss cheese.

  • Bake 15 to 20 minutes in the preheated oven, or until lightly browned.

Nutrition Facts

138 calories; protein 2.4g; carbohydrates 2.5g; fat 13.7g; cholesterol 40.6mg; sodium 75.9mg. Full Nutrition