You are here:
Home | All Recipes | Recipe 4
Printer-Friendly Version        
 

Roquefort-Filled Mushrooms
James Beard


8 oz Roquefort or other good quality bleu cheese
1/2 cup butter, softened
1 tsp dried mustard
24 medium mushroom caps
1/2 cup finely chopped green olives

Combine the cheese, butter, and mustard, mixing until smooth. Pipe or spoon the cheese mixture into the mushroom caps and sprinkle with chopped olives.

Yield: 6 to 8 Servings

See more recipes

 
   
Search
 

 

Search in Recipe Name

Search in Ingredients

Search within dish type

Unit Conversion Tools