posted by Jane 12-20-101 4:54 AM
Cheese Stuffed Mushrooms
from Gourmet Magazine about 40 years ago.
1 pound button mushrooms
1 small clove garlic, mashed
1 teaspoon Worcestershire sauce
8 ounces extra sharp cheddar cheese, grated
1/2 teaspoon dry mustard
Remove mushroom stems, save for another use.
Combine cheese, garlic, Worcestershire, and dry mustard into a fluffy paste. Stuff the mushroom. They can now be covered with clear plastic wrap and refrigerated for a day or two.
When ready to serve, place under the broiler, about 6 inches from the heat for 2 or 3 minutes, just until the cheese melts. Watch carefully.
Best served warm. Can be served at room temperature, if served cold, I garnish with a slice of pimento stuffed olive.
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