Stuffed Mushrooms Champagne Recipe
8 large mushrooms
2 tablespoons butter
4 to 6 slices swiss cheese-cut into tiny pieces
1/4 cup heavy cream
1 clove garlic
1/2 cup soft bread crumbs
salt and pepper
Preheat oven to 350 degrees.
Carefully detach mushroom caps from stems, wash and dry caps and stems. Set caps aside
Chop Stems. Soak bread crumbs in a little of the cream. Peel garlic place with stems in blender along with seasonings blend well.
Brush inside of each cap with butter; Fill each mushroom cap with stem mixture, swiss cheese, add about 2 teaspoons of cream over mixture in caps, top each cap with bread crumbs.
Bake for about 30 minutes in a buttered baking dish. Garnish with parsley