Name: Dill Stuffed Mushrooms
Ingredients: 12 -(up to); 18 Fresh mushrooms; depending on size; 3 tb Unsalted butter; 2 lg Shallots; finely minced; Salt to taste; White pepper to taste; 1 pk (6-oz) cream cheese; softened; 2 tb Fresh minced dill; 2 tb Fresh imported;; Finely grated Parmesan cheese; Parsley or fresh chives; finely chopped

[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
Dairy		Appetizer	6	Servings

INGREDIENTS

12		-(up to)
18		Fresh mushrooms; depending on size
3	tb	Unsalted butter
2	lg	Shallots; finely minced
		Salt to taste
		White pepper to taste
1	pk	(6-oz) cream cheese; softened
2	tb	Fresh minced dill
2	tb	Fresh imported;
		Finely grated Parmesan cheese
		Parsley or fresh chives; finely chopped

INSTRUCTIONS

Trim the ends of mushroom stems. Wipe mushrooms clean with a damp paper
towel. Remove the stems, fiaely chop the stems and set aside. ln a heavy
skillet, heat 3 Tablespoons butter, add the chopped mushroom stems and
shallots, and cook the mixture until lightly browned. Cook until water
evaporates from the mushroom stems. Season with salt and white pepper.
Combine the cream cheese, dill and Parmesan cheese in a bowl, using a
wooden spatula. Fold in the mushroom mixture. Taste and correct the
seasonings. Chill for 30 minutes. Stuff the mushroom caps with the filling
and broil in a 500 degree oven for 3 to 5 minutes, or until lightly
browned. Garnish the mushrooms with parsley or fresh chives.
MRS. J. PAUL FAULKNER
JACKSON, MS
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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