| 1 | Wipe mushrooms with damp cloth. |
| 2 | Carefully remove stems and set aside. |
| 3 | In a small, heat-resistant, non-metallic bowl or cup melt 3 tablespoons butter or margarine in microwave oven 30 seconds. |
| 4 | Brush mushroom caps with melted butter or margarine and place, hollow-side-up, in a shallow, heat-resistant, non-metallic baking dish. |
| 5 | Sprinkle mushroom caps with salt and pepper to taste. |
| 6 | Finely chop reserved mushroom stems. |
| 7 | In a medium-sized, heat-resistant, non-metallic bowl, melt ?cup butter in microwave oven 30 seconds. |
| 8 | Add onions and chopped mushroom stems; stir to combine. |
| 9 | Heat, uncovered, in microwave oven 3 minutes or until onions and mushrooms are tender. |
| 10 | Blend in flour until smooth. |
| 11 | Gradually stir in heavy cream until smooth. |
| 12 | Heat, uncovered, in microwave oven 2 ?minutes or until thickened and smooth. |
| 13 | Stir in chopped parsley. |
| 14 | Fill each mushroom cap with some of mushroom mixture. |
| 15 | 10. |
| 16 | If desired, sprinkle a little grated swiss cheese over each stuffed mushroom (refrigerate if not going to serve them at this time). |
| 17 | 1Heat, uncovered, in a heat-resistant, non-metallic pie pan in microwave oven 3 minutes just before serving. |
| 18 | (lf refrigerated, heating will take an additional 1 minute) |
