Stilton-Stuffed Mushrooms

Recipe Ingredients

6 teaspoons	30ml	Butter
16		French bread - 1 1/2" thick
16		Fresh mushrooms - 1 1/2" (large)
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Egg (large)
1/2 lb	227g / 8oz	Stilton cheese or other blue - crumbled
16 lbs	7264g / 256oz	Walnut pieces (large)
		Parsley sprigs - for garnish
		Red pepper strips - for garnish

Recipe Instructions

Preheat oven to 400F. Line a large baking sheet with aluminum foil. Lightly butter both sides of bread, using 4 tablespoons of the butter.

Arrange on prepared baking sheet. Bake five minutes, turning once, or until lightly browned on both sides. Use damp paper towels to wipe mushrooms, removing all dirt and sand. Pat dry with paper towels. Gently twist each stem to remove.

Reserve stems for another use. In a large bowl, toss mushroom caps in lemon juice. Drain and discard juice. Place two tablespoons melted butter in bowl, add mushroom caps and toss again. Place one cap, stem side up, on each slice of toasted bread on a baking sheet.

In a small bowl, beat egg with a fork, stir in Stilton cheese. Spoon cheese mixture into mushroom caps, dividing evenly.

(Can be covered at this point and refrigerated one hour before broiling. Broil mushroom caps about 8-10 inches from heat source for 5-6 minutes or until golden brown.

Remove from broiler and transfer to platter. Place a walnut piece, a pa rsley sprig and two red pepper strips on top of each mushroom. Serve hot.

Source:
Susan Feniger and Mary Sue Milliken

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