Serves: 4
Total Calories: 246
1 Wipe the mushrooms clean with damp paper towels. Snap off the stems of the mushrooms and trim the ends where soil collects. Chop the stems.
2 In a medium skillet, melt 2 tablespoons of the butter. Add the mushroom stems, shallot, and thyme. Season with salt and pepper to taste. Cook, stirring often, until the mushroom stems are lightly browned, about 10 minutes.
3 Stir in the cream and simmer until thickened, about 2 minutes. Remove from the heat.
4 Place a rack in the center of the oven. Preheat the oven to 375°F. Butter a baking dish large enough to hold the mushroom caps in a single layer.
5 Spoon the cream mixture into the caps. Place the caps in the prepared pan. Sprinkle with the bread crumbs. Dot with the remaining 2 tablespoons butter.
6 Bake the mushrooms 15 minutes or until the crumbs are golden and the caps are tender. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Creamy Baked Stuffed Mushrooms recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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