Roquefort-Stuffed Mushrooms

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

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

    Method

    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.