Preparation time: about 20 minutes. Broiling time: 5 minutes. Oven temperature: Preheated broiler. Serves: 4.

12 lg. mushrooms, 1 1/2 to 2 inches in diameter
1/4 c. butter
1 tsp. dried basil leaves
1/4 tsp. salt
1/2 c. whipping cream
1/4 c. Parmesan cheese
Cherry tomatoes, for garnish
Parsley sprigs, for garnish

1. Remove stems from mushrooms. Chop into 1/4 inch pieces. Set aside.

2. In heavy skillet, heat butter. Add mushroom caps. Saute over high heat for 30 seconds on each side or until just browned. Arrange bottom-sides up on a heat-proof serving tray.

3. To the skillet, add mushroom stems. Saute over high heat about 2 minutes. Add basil, salt and cream. Heat to boiling. Simmer until cream is reduced by half and slightly thickened. Stir in cheese.

4. Spoon mixture into mushroom caps, dividing evenly and mounding the fillings slightly.

5. Place mushrooms under preheated broiler about 6 inches from heat. Broil until heated through and lightly browned.

6. Transfer to serving platter. Garnish with cherry tomatoes and parsley sprigs.

TIPS: Do not over-brown mushroom caps or they will become watery. Mushrooms may be stuffed ahead of time, refrigerated and broiled later. To serve as a party appetizer, serve on rounds of toast. As a first course or steak accompaniment, serve 3 stuffed caps per person. Garnish, if desired, with chopped fresh parsley or chopped nuts.