Stuffed Mushroom Caps
8 oz (225 g) good quality bleu cheese such as Roquefort, Gorgonzola, or Stilton
12 Tbsp (180 ml) butter, softened
1 tsp (5 ml) Dijon-style mustard
1/2 tsp (2 ml) 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.
Yield: 6 to 8 servings as an hors d'oeuvre
Submitted by Tae Bo Master
Appetizers, Dips & Snacks
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