Stuffed Mushroom Caps Courtesy Of: Wisconsin Milk Marketing Board Stuffed Mushroom Caps 24 servings; 2 caps each 48 each SYSCO Imperial fresh mushrooms, large 12 tbsp. SYSCO Classic butter, melted SYSCO Classic salt, SYSCO Imperial ground black pepper to taste 6 tbsp. SYSCO Imperial fresh diced green onio 2 tbsp SYSCO Classic all-purpose flour 1-1/2 cups SYSCO Imperial heavy cream 1 cup SYSCO Imperial grated Parmesan cheese, grated 6 tbsp. SYSCO Natural fresh parsley, minced 1-1/3 cups SYSCO Imperial Swiss cheese, shredded 1. Clean mushrooms; separate stems from caps. Mince stems; set aside. Brush caps with 6 tablespoons of the butter; arrange in baking pan, hollow wide up. Sprinkle with salt and pepper.
2. Cook minced stems and onions in remaining butter until most of the liquid evaporates. Add flour; cook and stir over low heat for about a minute. Add cream and simmer until thickened. Remove from heat; stir in Parmesan and parsley. Correct seasoning with salt and pepper.
3. Stuff each mushroom cap with 2 teaspoon of the mixture. Top each with 1 teaspoon Swiss cheese. Bake at 375 degrees F. for 15 minutes until mushrooms are cooked.
4. NOTE: A welcome departure from fried mushrooms, and a presentation worth a higher menu price. Try making the filling up in advance and chilling until ready to use; you may need to increase baking time a bit.