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STUFFED MUSHROOMS

  • 8 jumbo mushrooms

  • l/4 cup butter

  • Stems from mushrooms

  • 1/2 cup dried breadcrumbs, crushed finely by using a food processor, blender, or rolling pin

  • 3 shallots, minced

  • 2 tablespoons red bell pepper, minced (or pimento)

  • 2 garlic cloves, minced

  • 1-teaspoon salt

  • 1/2-teaspoon pepper

  • 1/3 cup Parmesan cheese

  • 1 rib celery, stringed and finely diced

  • 1 cup grated Swiss cheese
 Remove stems from mushrooms and rinse both caps and stems well. Drain caps upside down on paper towel. Meanwhile, sauté cut up stems with remaining ingredients, adding Parmesan cheese last. Cook until all the butter is absorbed and vegetables are tender. Generously fill each of the caps; top with grated Swiss cheese and minced fresh dill. Put under broiler lust until cheese is melted. Serves 2 to 4.

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