Instructions: Preheat the oven to 400. Wipe the mushrooms clean with a dry paper towel.

Remove the stems and set aside. Saute the caps until soft. Set the caps aside to cool. Mince the stems. Heat the butter to foaming in a saute pan and add the 2 cloves of garlic. Add the minced mushroom stems, cook lightly, and season to taste with salt and pepper. Add the wine and cook lightly. Set aside to cool. Combine the cream cheese, remaining minced garlic, parsley, and dill, mixing thoroughly. Add the sauteed stems, mixing well. Stuff the mushroom caps by spooning this mixture into the inverted caps. Combine the Parmesan cheese and the bread crumbs. Sprinkle this mixture on top of the stuffed mushroom caps. Bake at 400 until hot and lightly browned. Garnish with chopped parsley.

Approximate

Preparation Time: 30 minutes

My Notes:
Chef of Timberline Lodge since 1979.)

If you see the movie "The Shining" you will see the lodge. It was used for all the exterior shots. Scary place. Our Timberline is NOT scary. It is ski resort on top of Mount Hood, within minutes from downtown Portland. The lodge has rooms, a gourmet restaurant, pool. Built during Depression by WPA from timber in the area. The cookbook has gorgeous photos.

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