Stuffed Mushroom Caps

Yield: 6 to 8 servings as an hors d'oeuvre.

Ingredients

• 8 ounces good quality bleu cheese such as Roquefort, Gorgonzola or Stilton
• 12 tablespoons butter, softened
• 1 teaspoon Dijon-style mustard
• 1/2 teaspoon Worcestershire sauce
• 18 to 24 mushrooms, stems removed
• Chopped parsley

Instructions

1. Combine cheese, butter, mustard and Worcestershire sauce in a small bowl, stirring with a wooden spoon until thoroughly combined.
2. Spoon the cheese mixture into the mushroom caps and sprinkle with chopped parsley.