Roquefort Mushrooms
Difficulty: easy
Prep Time:
Total Time:
2 dozen bite-size fresh mushrooms
Salt and lemon juice
1/4 cup dairy sour cream
2 ounces Roquefort or blue cheese
2 teaspoons Worcestershire sauce
2 teaspoons grated onion
1/2 teaspoon curry powder
1/4 cup chopped pecans or macadamia nuts
Tiny tips watercress
Salt and lemon juice
1/4 cup dairy sour cream
2 ounces Roquefort or blue cheese
2 teaspoons Worcestershire sauce
2 teaspoons grated onion
1/2 teaspoon curry powder
1/4 cup chopped pecans or macadamia nuts
Tiny tips watercress
Rinse mushrooms quickly, then drop into lightly salted water with a few drops of lemon juice. Drain, pull out the stems and blot mushrooms dry on paper towel. Blend rest of the ingredients except the watercress; fill mushroom caps. Put on a serving platter and cover with plastic wrap. Chill until ready to serve. At serving time, decorate each mushroom with a tip of watercress. Makes 12 servings of 2 mushrooms each. Enjoy!
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