Parmesan and Mushroom Tilapia

I've been trying to serve fish once a week, it's been good. I didn't grow up eating much variety of fish, we had salmon, trout and sunfish. So it's been fun trying new things. This would be wonderful for a dinner party! I have it serving 8, but you can just mix the same amount of topping and put it over 4 filets, which would be delicious as well!

Parmesan and Mushroom Tilapia
1/2 lb mushrooms, sliced (or more, to your liking)
1/3 c. butter, softened
1/2 c. onion, chopped
1/4 c. chopped fresh parsley
2 TB yellow mustard
1/2 tsp. salt
1/2 c. shredded parmesan
1/2 c. whipping cream
8 thawed/fresh tilapia filets

Lay the tilapia filets in two 9" x 13" baking pans, mix the rest of the ingredients and spread over filets. Bake at 350˚ for 25 minutes.

Stuffed Mushrooms

I love mushrooms. I just love them. Brian doesn't, but he supports my indulging. :-) These are the best stuffed mushrooms I have ever had. Absolutely wonderful!

Stuffed Mushrooms
1 1/2 lbs mushrooms
1/3 c. butter, softened
2 TB flour
1/4 c. finely chopped onions
2 TB freshly chopped parsley
1 TB yellow mustard
3/4 tsp. salt
5 "shakes" cayenne pepper
1 c. heavy whipping cream (approximately)

Stem the mushrooms, saving the stems. Set the caps aside and dice the stems, putting them into a bowl. To the stems add all the ingredients except whipping cream. Mix well. Fill the mushroom caps and place them into a 9" x 13", stuffed side up.
Drizzle the whipping cream over the mushrooms.
Bake at 375˚ for 30 minutes. Serve warm.
Enjoy!!