Roquefort-Stuffed Mushrooms

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 12 large raw mushroom caps
  • ½ cup butter
  • ½ cup Roquefort cheese
  • ½ teaspoon dry mustard
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped parsley


    1. Wipe the mushroom caps, but peel them only if discolored.

    2. Blend together the butter and cheese and mix in the mustard.

    3. Stuff the mushroom caps with the cheese mixture and sprinkle with the chives mixed with the parsley.