© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Chocolatl
Raw mushrooms stuffed with a cheese-cognac mixture. Adults only! Adapted from Gourmet Magazine, December 1962. Prep time does not include chill time.
8 ounces Roquefort cheese
8 ounces butter
4 tablespoons cognac
½ teaspoon Worcestershire sauce
12 large mushroom caps
12 green pepper strips, for garnish
Beat Roquefort and butter together until creamy. Blend in Cognac and Worcestershire sauce. Spoon or pipe mixture into mushroom caps. Place a strip of pepper on each mushroom, for garnish. Chill before serving.