Stuffed Mushroom Caps Recipe
Ingredients:
- 8 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
Directions:
- 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.