Savory Stuffed Mushrooms
Makes 24 appetizers
2 pounds Fresh Mushrooms, extra large and firm
1 cup Italian Dressing
1/4 cup Dairy Sour Cream
1 (3-ounce) package Cream Cheese, softened
1/4 cup Blue Cheese, crumbled
1 tablespoon Green Onions, chopped
2 tablespoons Chili Sauce
1 tablespoon Lemon Juice
1/2 teaspoon Worcestershire Sauce
1 (4.5-ounce) can Shrimp, rinsed well, drained,
finely chopped
Fresh Parsley Sprigs, if desired
24 Cocktail Picks
Clean mushrooms and remove stems. (Store mushrooms in the refrigerator on a shallow tray, loosely covered with a damp paper towel.)
In a medium non-metal bowl, pour salad dressing over mushrooms. Cover; marinate in refrigerator at least three hours or overnight, stirring occasionally.
In a small bowl, combine sour cream, cream cheese, blue cheese, green onion, chili sauce, lemon juice, and Worcestershire sauce; blend well. Cover; refrigerate.
To serve, drain mushrooms on paper towels. Fill each mushroom with cheese-shrimp mixture. Garnish each with a small sprig of parsley. Serve immediately, or cover and refrigerate up to two hours. Serve with cocktail picks.
