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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

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