Combine these, adjust seasoning and mound up in each mushroom cap.
Cut one large slice of really good Swiss Cheese into 48 little squares and place on each shroom. Sprinkle with more Cavender's and broil until bubbly. Serve immediately (the texture of the shroom goes downhill fast as it cools).
Recipe from Sam Miles, International Yacht Chef. Visit his website at the Guilt Free Gourment