Betsy's No Garlic Stuffed Mushroom Caps

Adapted by Betsy Vail from Julia Child’s delicious Champignons Farci recipe

Ingredients:

• 2 lbs. large, fresh, whole mushrooms 
• 6 Tbs butter - divided use  
• 2 Tbs yellow onion, finely minced
• 1 Tbs flour (use cornstarch or arrowroot powder for a gluten-free option)
• 1 c heavy cream 
• 3 Tbs parsley minced 
• salt, to taste 
• pepper, to taste
• ¼ cup Swiss or Gruyere cheese grated (or use any grated cheese you like)

Preparation:

1. Wash and dry the mushrooms.
2. Remove stems from the mushrooms and reserve. 
3. Arrange the mushroom caps (without stems) hollow side up in a baking dish and brush with 1 tablespoonful of melted butter. Season with salt and pepper to taste. 
4. Mince the mushroom stems (I pulse the stems using a food processor or Ninja). Drain the excess liquid by placing the mushroom bits in a clean towel and wringing out the liquid over the sink. Sauté the onions and chopped stems in remaining 5 tablespoons butter for 4-5 minutes until the pieces separate. 
5. Lower the heat and add the flour. Stir for a minute or two until thickened. 
6. Stir in the cream and cook until thickened. 
7. Cool slightly, then stir in the parsley; add salt and pepper, to taste.    
8. Fill the mushroom caps and top each with 1 teaspoon of cheese and drizzle with any remaining butter.  
9. Fifteen minutes before serving, heat oven to 375 degrees. Bake in the upper third of the oven until lightly browned on top (about 15 minutes).   

These are guaranteed to make the house smell wonderful, and if you have a family like mine, they will be devoured in minutes! 

Yum