Preparation time: about 20 minutes. Broiling time: 5 minutes in preheated broiler.

Select large mushrooms for this delicious dish. Mushroom stems are sauteed, seasoned and creamed, then used to fill the mushroom caps. Serve either as an appetizer, a first course or as a garnish or accompaniment to broiled steak.

For 4 servings you will need:

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 and parsley sprigs for garnish

TIPS: To serve as a cocktail 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.

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 over-cooking). Transfer mushrooms to heatproof 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 slightly thickened. Stir in Parmesan cheese.

Spoon creamy mixture into mushroom caps, dividing evenly and mounding the filling slightly. (mushrooms can be prepared ahead to this point, covered and refrigerated.) Place stuffed mushrooms under preheated broiler; about 6 inches from heat, and broil until heated through and lightly browned. Transfer to serving platter and garnish with cherry tomatoes and parsley sprigs.