Potato Hors D'Oeuvres - cooking recipe

Ingredients

18 small red-skinned potatoes
1/2 lb. fresh mushrooms
1 Tbsp. dried dill
1 Tbsp. dried parsley flakes
1/2 c. apple juice
1 tsp. lemon juice
3 Tbsp. grated Parmesan cheese

Preparation

Wash potatoes and steam until fork-tender.
Cut off a thin slice on the bottom of each potato to allow it to sit without rolling.
Cut off a thin slice on top of each potato and scoop out the inside \"meat\" of the potato.
Reserve the inside of the potato.
Poach the mushrooms in a saucepan with the dill, parsley, apple juice and lemon juice for 5 minutes.
Pour off liquid.
Put mushrooms and potato \"meat\" in blender and chop until fine.
Stuff potato skins with mushroom filling.
Sprinkle with cheese. Refrigerate until ready to serve.
Bake at 350\u00b0 for 15 to 20 minutes.
Serve warm.