Recipe for cooking stuffed mushroom caps

Starters and Snacks :: Finger Foods

Stuffed Mushroom Caps

8 oz. good quality bleu cheese such
    as Roquefort, Gorgonzola or Stilton
12 Tbsp. butter, softened
1 tsp. Dijon-style mustard
1/2 tsp. Worcestershire sauce
18 to 24 mushrooms, stems removed
Chopped parsley

Mix together the cheese, butter, mustard, and the Worcestershire sauce in a sm. bowl, stirring with a wooden spoon until thoroughly Mix togetherd. Spoon the cheese mixture into the mushroom caps and sprinkle with chopped parsley.

Servings 6 to 8 as an hors d\",oeuvre.

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