Stuffed Mushroom Caps - 4, 5 or 6Qt. Roaster
1 lb large fresh white mushrooms
1 Tbsp butter, melted
1 cup dry bread crumbs
1/4 cup Parmesan Cheese
3 Tbsp heavy cream
1 Tbsp brandy
1/2 tsp salt
1/2 tsp pepper
1/4 tsp onion powder
1 Tbsp parsley, chopped
1/2 tsp dill weed
Wash mushrooms. Remove stems from caps. Chop stems, add melted butter, bread crumbs, herbs and cheese. Stir in cream and brandy until moist. Put 1 small spoonful into each cap. Place on baking sheet [approx. 8½ x 13"].
Preheat Nesco® Roaster Oven to 400ºF.
Set baking sheet on rack. Bake at 400ºF for 12-15 minutes.
Serve with sprig of parsley for garnish.