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.

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