Appetizer -- Stuffed Mushroom Caps
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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
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.
The Skinny: Substitute a low fat cheese.
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