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Denai Larkin

Serves/Makes:4 Servings

Ingredients

• 12 large mushrooms, 1 1/2 to 2 inches in diameter
• 1/4 cup (60 ml) butter or margarine
• 1 tsp (5 ml). dried basil leaves
• 1/4 tsp (1 ml). salt
• 1/2 cup (125 ml) whipping cream
• 1/4 cup (60 ml) Parmesan cheese, grated
• cherry tomatoes and parsley garnish

Preparation

• Remove stems from mushrooms and chop into 1/4 inch pieces. Set aside.
• Heat butter in heavy skillet.
• Add mushroom caps and saute quickly over high heat, about 30 seconds on each side untill just browned (do not let mushrooms get over cooked).
• Transfer mushrooms to heat proof serving tray with bottom sides up.
• Add mushroom stems to skillet and saute over high heat about 2 minutes.
• Add basil, salt and cream.
• Heat to boiling and cook until cream is reduced by half and slighlty thickend.
• Stir in parmesan cheese.
• Spoon creamy mixture into mushroom caps, dividing evenly and mounding the filling slightly (can be prepared ahead at this point)
• Place stuffed mushrooms under preheated broiler about 6 inches from heat.
• Broil untill heated through and lightly browned.
• Transfer to serving platter.
• Garnish with cherry tomatoes and parsley sprigs.

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