| 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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