Stilton, Celery and Pear Soup
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Yield: 6 Ready in 1 hours
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Stilton, Celery and Pear Soup Preparation
Title: Stilton-Stuffed Mushrooms Categories: Appetizers Yield: 8 Servings 6 ts Butter 16 French bread slices; 1 1/2" -thick 16 lg Mushrooms; (1 1/2") 2 tb Lemon juice; fresh-squeezed 1 lg Egg 1/2 lb Stilton cheese; crumbled or -other blue like Saga 16 lg Walnut pieces Parsley sprigs for garnish Red Pepper strips for garn. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. Lightly butter both sides of bread, using 4 Tbl of the butter. Arrange on prepared baking sheet. Bake five minutes, turning once, or until lightly browned on both sides. Use damp paper towels to wipe mushrooms, removing all dirt and sand. Pat dry with paper towels. Gently twist each stem to remove. Reserve stems for another use. In a large bowl, toss mushroom caps in lemon juice. Drain and discard juice. Place two TBL melted butter in bowl, add mushroom caps and toss again. Place one cap stem-side up on each slice fo toasted bread on baking sheet. In a small bowl, beat egg with a fork, stir in Stilton cheese. Spoon cheese mixture into mushroom caps, dividing evenly. (Can be covered at this point and refrigerated one hour before broiling.P Broil mushroom caps about 8-10 inches from heat source for 5-6 minutes or until golden brown. Remove from broiler and transfer to platter. Place a walnut piece, a parsley sprig and two red pepper strips on top of each mushroom. Serve hot. Posted to MC-Recipe Digest by "firstname.lastname@example.org"
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