Cheese Stuffed Mushrooms - cooking recipe

Ingredients

6 Tbsp. oleo, melted
1 large egg
16 large walnut pieces
16 large or 8 jumbo mushrooms
2 Tbsp. lemon juice
1/2 lb. Bleu cheese, crumbled
16 slices French bread (1/2-inch thick) or 8 slices Italian bread

Preparation

Preheat oven to 400\u00b0.
Line a large baking sheet with aluminum foil.
Lightly butter both sides of bread, using 4 tablespoons of oleo; arrange on prepared baking sheet.
Bake 5 minutes, turning once, or until lightly browned on both sides.
Remove from oven and set aside.
Use damp paper towels to wipe mushrooms, being sure to remove all dirt and sand.
Pat dry with paper towels.
Gently twist each mushroom stem to remove.
In a large bowl, toss mushroom caps in fresh lemon juice; drain.
Discard remaining juice.
Place 2 tablespoons melted oleo in bowl; add mushroom caps and toss again. Place one cap stem side up on each slice of toasted bread on baking sheet.
In a small bowl, beat egg with a fork; stir in cheese. Spoon cheese mixture into mushroom caps, dividing equally.
(At this point, mushroom caps can be covered lightly with plastic wrap and refrigerated for up to 1 hour before you broil and serve them.) Broil mushroom caps about 8 to 10 inches from heat source for 5 to 6 minutes or until golden brown.
Remove from broiler; use tongs to place on serving platter.
Place a walnut piece on top of each stuffed mushroom.