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Yield: 6 Portions
• 4.00 oz. Roquefort Cheese, at room temperature
• 0.50 cup Butter, softened
• 0.50 tsp. Dry Mustard
• 12.00 perfectly shaped Medium Fresh White Mushroom Caps
• 0.25 cup Ripe or Green Olives, minced
Cream Roquefort, butter and dry mustard until smooth; set aside.
Fill mushrooms with Roquefort mixture and sprinkle with minced olives.
Serve as cocktail hors d'oeuvre.
The Mushroom Council - www.mushroomcouncil.com
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