Stuffed Mushroom Caps
Ingredients
- 6 oz. smoked salmon
- 12 oz. Chevre cheese
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. dried dill
- 1 and one half pound small white mushrooms
Instructions
- Thoroughly mix salmon, cheese, lemon juice and dill
- Remove stems from mushrooms
- Fill caps with salmon/cheese mixture and refrigerate for at least two hours before serving
Notes
Substitute a low fat cheese