- Shiitakes, stems removed
- french bread, sliced and cut to hold one mushroom each
- unsalted butter
- Roquefort cheese
- 1 egg, beaten
- freshly squeezed lemon juice
- walnut pieces
- sweet red pepper, thinly sliced
Butter French bread lightly on both sides and bake on foil 2½ minutes per side at 400 °F. Toss mushroom caps in lemon juice and decant. Toss again in melted butter. Mix Roquefort with enough egg to make a smooth filling. Fill mushroom caps and broil for about 5 minutes, or until browned. Garnish each mushroom with one walnut piece and two strips of red pepper.
These are rich, but make wonderful hors d'oeuvres.
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