Serves: 18
Total Calories: 75
Place water and lemon juice in a large saucepan. Bring to boil and add whole mushrooms. Return to boil and simmer gently 2 minutes, drain and cool. Remove stems from mushrooms chop finely and reserve 1/2 cup for filling. Blend cream cheese with walnuts, Worcestershire sauce and curry powder stir in chopped mushroom stems. Place a sprig of parsley in each mushroom cavity and fill with cheese mixture sprinkle with paprika. Chill 2 to 3 hours before serving.
This Cheese-Stuffed Mushrooms recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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