Directions:
- Remove the stems and reserve.
- Wash and dry the caps and bush with melted butter.
- Arrange hollow side up in a baking dish.
- Season with salt and pepper to taste.
- Wash and dry the stems.
- By handfuls twist in a corner of a clean towel to extract as much juice as possible.
- Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
- Lower the heat and add the flour. Stir for a minute or two until thickened.
- Stir in the cream and cook until thickened.
- Stir in the parsley and seasonings.
- Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
- Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.32 Kcal (805 kJ) | ||
| Calories from fat | 169.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.84g | 29% | |
|---|---|---|---|
| Cholesterol | 54.38mg | 18% | |
| Sodium | 37.34mg | 2% | |
| Potassium | 185.18mg | 4% | |
| Total Carbs | 3.41g | 1% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 3.49g | 7% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 61.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 227.51 Kcal (953 kJ) | ||
| Calories from fat | 200.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.29g | 29% | |
|---|---|---|---|
| Cholesterol | 64.33mg | 18% | |
| Sodium | 44.17mg | 2% | |
| Potassium | 219.06mg | 4% | |
| Total Carbs | 4.04g | 1% | |
| Sugars | 1.49g | 5% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 4.12g | 7% | |
| Vitamin C | 4.5mg | 6% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.8mg | 4% | |
| Calcium | 72.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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