Julia Child’s Stuffed Mushrooms

12 lg. Mushrooms
2 tbsp butter (melted)
Salt and pepper
2 tbsp scallions (minced)
2 tbsp butter
½ tbsp flour
½ cup heavy cream
3 tbsp fresh parsley (minced)
¼ cup of Swiss cheese (grated)
2 tbsp butter (melted


Directions:
Remove stems (save) of mushrooms. Wash and dry. Brush with melted butter. Place hollow side up in baking dish. Salt and pepper, and then mince the stems. Sauté with scallions for 5 minutes. Simmer and add flour for 1 minute. Stir cream in for 2 minutes, and then stir in seasons. Fill capps and add 1 tsp. of cheese to each and butter. Bake at 375˚F until lightly browned.