4 cup water
1 tablespoon plus 2 teaspoons lemon juice
12 very large mushrooms, about 3-inch diameter, stems removed
4 cup broccoli florets, cut into 1/2-inch pieces
1 (10 3/4 ounce) can condensed cream of broccoli soup
1/2 cup instant mashed potato granules
1/4 cup grated parmesan cheese
5 tablespoons unsalted butter
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
1 tablespoon fresh dill or 1 teaspoon dried dill weed
In medium saucepan, bring water and 1 tablespoon lemon juice to boil. Add mushroom caps; boil 2 minutes. Remove mushrooms with a slotted spoon to a paper towel lined baking sheet to drain.
To boiling water, add broccoli; cook until tender-crisp about 8 minutes.
Drain. Place in food processor. Add soup, potato granules, parmesan, 3 tablespoons butter, pepper, nutmeg and remaining lemon juice. Puree. Stir in dill.
Preheat oven 450 degrees F. Place mushrooms, stem side up, in lightly buttered shallow baking dish. With pastry bag fitted with large star tip, pipe filling into mushroom caps. Bake until golden brown, about 10 minutes. Melt remaining butter; drizzle over filling. Serve.