Recipe: Mushroom Stuffed Mushrooms

Mushroom Stuffed Mushrooms
Alt.support.diet.low-carb/BronBarry/1998

12 large mushrooms, 1 1/2 to 2-inch in diameter
1/2 cup heavy whipping cream
1 tsp. dried basil leaves
1/4 cup Parmesan cheese
1/4 tsp. salt
1/4 cup butter
cherry tomatoes and parsley (optional, for garnish)

Remove stems and chop into 1/4-inch pieces. Heat butter in heavy skillet. Add caps and saute quickly over high heat for 30 seconds on each side or until just browned. Don't let caps get watery by over-cooking. Transfer to heatproof serving dish with bottom sides up. Add stems to skillet and saute over high heat for 2 minutes. Add basil, salt and cream. Heat to boiling and cook until cream is reduced by half and slightly thickened. Stir in Parmesan cheese. Spoon creamy mixture into caps, dividing evenly and mounding the filling slightly. Place stuffed mushrooms under preheated boiler (I use a toaster oven) about 6" from heat, and broil until heated thoroughly and lightly browned. Transfer to serving dish and garnish with cherry tomatoes and parsley.

2 mushrooms/serving:
calories 228.7
fat 23.8
protein 2.7
carbs 2.3