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Recipe Name: Dill Stuffed Mushrooms Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 6

12 up to
18 Fresh mushrooms, depending
on size
3 Tablespoon(s) Unsalted butter
2 Shallots, finely minced
Salt to taste
White pepper to taste
1 6-oz cream cheese
2 Tablespoon(s) Fresh minced dill
2 Tablespoon(s) Fresh imported
Finely grated Parmesan
Parsley or fresh chives
Finely chopped
Trim the ends of mushroom stems. Wipe mushrooms clean with a damp
papertowel. Remove the stems, fiaely chop the stems and set aside. ln a
heavyskillet, heat 3 Tablespoons butter, add the chopped mushroom stems
andshallots, and cook the mixture until lightly browned. Cook until
waterevaporates from the mushroom stems. Season with salt and white
pepper.Combine the cream cheese, dill and Parmesan cheese in a bowl,
using awooden spatula. Fold in the mushroom mixture. Taste and correct
theseasonings. Chill for 30 minutes. Stuff the mushroom caps with
thefilling and broil in a 500 degree oven for 3 to 5 minutes, or
untillightly browned. Garnish the mushrooms with parsley or fresh
chives.MRS. J. PAUL FAULKNERJACKSON, MSFrom <Traditions: A Taste of the
Good Life>, by the Little Rock (AR)Junior League. Downloaded from
Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 380
Calories From Fat: 218
Total Fat: 24.6g
Cholesterol: 65.2mg
Sodium: 5278.2mg
Potassium: 739.7mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: 35.4g

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