Recipe - Stilton-Stuffed Mushrooms

6 teaspoon Butter
16 French bread slices; 1 1/2"
thick
16 lg Mushrooms; (1 1/2")
2 tablespoon Lemon juice; freshsqueezed
1 lg Egg
One half pound Stilton cheese; crumbled or
other blue like Saga
16 lg Walnut pieces
Parsley sprigs for garnish
Red Pepper strips for garn.

Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil.
Lightly butter both sides of bread, using 4 Tbl 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 TBL melted butter

in bowl, add mushroom caps and toss again. Place one cap stemside up on
each slice fo toasted bread on 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.P Broil mushroom caps about 810 inches from heat source
for 56 minutes or until golden brown. Remove from broiler and transfer to
platter. Place a walnut piece, a parsley sprig and two red pepper strips on
top of each mushroom. Serve hot.
Posted to MCRecipe Digest by "johndavid@prodigy.net"
johndavid@prodigy.net on Mar 6, 1998