Stuffed Mushrooms
Serves 6
12-18 large mushrooms
3 Tbsp. butter
2 large shallots, finely minced
salt and white pepper, to taste
6 oz. cream cheese, softened
2 Tbsp. minced fresh dill
2 Tbsp. Parmesan cheese, finely grated
parsley
Slice off the ends of the mushroom stems. Wipe the mushrooms clean with a damp cloth. Remove the stems, mince and set aside.
In a skillet heat 3 Tbsp. butter, add the minced mushroom stems and shallots and cook the mixture until lightly browned (over medium-high heat). Cook until the water from the mushrooms has evaporated and season with salt and white pepper.
Combine the cream cheese, dill and Parmesan cheese in a food processor. Remove and fold in the mushroom mixture. Taste and correct the seasonings. Chill 30 minutes.
Stuff the mushroom caps with the filling and broil in a 550° oven for 3-5 minutes, or until lightly browned.
Garnish the dish with fresh parsley.
©Sally Bernstein, 2006