Stuffed Mushrooms Neuchatel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A somewhat altered Swiss specialty 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:
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.
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