12 large mushrooms, 1.5 to 2 in. in diameter
1/4 cup butter
1 tsp. dried basil leaves
1/4 tsp. salt
1/2 cup whipping cream
1/4 cup Parmesan cheese

Prep time: 20 minutes.
Broiling time: 5 minutes (preheat broiler).

1. Remove stems from mushrooms and chop into 1/4 in pieces. Set aside.

2. Heat butter in heavy skillet. Add mushroom caps. Saute quickly over high heat for 30 seconds on each side or until just browned (do not let mushrooms get watery by overcooking). Transfer mushrooms to heatproof serving tray with bottom sides up.

3. Add mushroom stems to skillet and saute over high heat for about 2 minutes.

4. Add basil, salt, and cream. Heat to boiling and cook until cream is reduced by half and slightly thickened. Stir in Parmesan cheese.

5. Spoon creamy mixture into mushroom caps, dividing evenly and mounding the filling slightly. (Mushrooms can be prepared ahead to this point)

6. Place stuffed mushrooms under preheated broiler, about 6 inches from heat, and broil until heated through and lightly browned.

7. Transfer to serving platter and garnish with cherry tomatoes and parsley sprigs.

Makes 4 servings.

Submitted by: Louise