Recipe courtesy of Graham Kerr
Stuffed Mushrooms "Neuchatel"
A somewhat altered Swiss specialty
- 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.
