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Marvelous Stuffed Mushrooms

My mother-in-law would make these savory stuffed mushrooms every Christmas. Pouring whipping cream over them before baking makes each morsel extra moist and rich. —Gail Anderson, Cantonment, Florida
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    about 2 dozen

Ingredients

  • 1 pound large fresh mushrooms
  • 1/3 cup butter, softened
  • 4-1/2 teaspoons all-purpose flour
  • 1 tablespoon finely chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • Dash to 1/8 teaspoon cayenne pepper
  • Dash ground nutmeg
  • 1 cup heavy whipping cream

Directions

  • Remove stems from mushrooms; set caps aside. Finely chop stems. In a small bowl, combine the butter, flour, onion, parsley, mustard, salt, cayenne, nutmeg and chopped stems. Fill mushroom caps. Place in a greased shallow 2-qt. baking dish. Pour cream over mushrooms. Bake, uncovered, at 375° for 30-35 minutes or until mushrooms are tender, basting twice.

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