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A somewhat altered Swiss specialty

Recipe courtesy of Graham Kerr

Show: The Galloping Gourmet

Episode: Stuffed Mushrooms "Neuchatel"

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Yield:: 4 servings

Ingredients

1 clove garlic, crushed
2 scallions, finely chopped
1 tablespoon finely chopped parsley
1 teaspoon Worcestershire sauce
1 teaspoon mustard powder
1/4 cup softened butter
Freshly ground salt
Freshly ground pepper
8 mushrooms, each 2 inches in diameter
1 lemon, juiced
16 snails
1 large bunch watercress

Directions

Preheat broiler. Combine garlic, scallions, parsley, Worcestershire sauce, mustard powder, and softened butter. Mix to a paste. Season with salt and pepper.

Remove stems from mushrooms. Sprinkle lemon juice over the "veins" of the mushrooms. Add 2 snails to each mushroom and top with seasoned butter. Broil for 5 minutes. Serve on a bed of watercress.

My Private Notes

Name: Stuffed Mushrooms "Neuchatel"
Yield: 4 servings
Ingredients: 1 clove garlic, crushed; 2 scallions, finely chopped; 1 tablespoon finely chopped parsley; 1 teaspoon Worcestershire sauce; 1 teaspoon mustard powder; 1/4 cup softened butter; Freshly ground salt; Freshly ground pepper; 8 mushrooms, each 2 inches in diameter; 1 lemon, juiced; 16 snails; 1 large bunch watercress