Recipe courtesy of Graham Kerr

Stuffed Mushrooms "Neuchatel"

A somewhat altered Swiss specialty
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  • Yield: 4 servings
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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


  1. Preheat broiler. Combine garlic, scallions, parsley, Worcestershire sauce, mustard powder, and softened butter. Mix to a paste. Season with salt and pepper.
  2. 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.