Amount
Ingredient
Preparation



2
pounds
mushrooms

fresh, sliced



1/4
cup
water

boiling



5
each
chicken bouillon cubes





2-3
tablespoons
flour





2
tablespoons
parmesan cheese





1
cup
heavy cream





1
teaspoon
black pepper





1/2
cup
butter

melted



7
ounces
herb stuffing mix

 Grease oblong baking dish; add mushrooms. In saucepan, dissolve bouillon in boiling water. Make paste of flour and small amount of water; add slowly to boullion; blend in parmesan cheese, cream and pepper. Cook over low heat, stirring constantly until thick. Pour over mushrooms. Mix melted butter with stuffing mix and spread over mushrooms. Cover with foil. Bake at 35 degrees for 35 minutes.

Remove foil and cook 1 minutes more to brown slightly