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Stuffed Mushrooms

by Sally Bernstein

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



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

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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