Mushrooms Filled With Blue Cheese - cooking recipe

Ingredients

24 small mushrooms
lemon juice
1/2 c. sour cream
4 tsp. Worcestershire sauce
1/2 tsp. (or to taste) curry powder
4 oz. Blue cheese, grated
2 tsp. grated onion
1/2 c. chopped pecans
watercress or parsley

Preparation

Clean the mushrooms and remove the stems (save for another use or chop finely and add to filling).
Dip quickly into about a 1/2 cup lemon juice and set aside on paper towels.
Combine sour cream, curry powder and Worcestershire.
Add cheese, onion and pecans.
Mix well.
Pipe into prepared caps with a pastry bag fitted with a star tube.
Cover with plastic wrap and chill.
Just before serving, garnish with sprigs of parsley or watercress.