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stuffed mushroom caps |
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Stuffed Mushroom Caps8 ounces good quality bleu cheese such as Roquefort, Gorgonzola or Stilton 12 tablespoons butter, softened 1 teaspoon Dijon-style mustard 1/2 teaspoon Worcestershire sauce 18 to 24 mushrooms, stems removed Chopped parsley Combine the cheese, butter, mustard, and the Worcestershire sauce in a small bowl, stirring with a wooden spoon until thoroughly combined. Spoon the cheese mixture into the mushroom caps and sprinkle with chopped parsley. Serves 6 to 8 as an hors d'oeuvre. |
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