Clam Stuffed Mushrooms
1 pound fresh mushrooms
2 cups water
1 tablespoon lemon juice
1 8 ounce package cream cheese, at room temperature
1 small can minced clams, drained
4 teaspoons dry sherry
1 teaspoon curry powder
1 teaspoon Worcestershire sauce
Wash mushrooms. Place water and lemon juice in a large saucepan. Bring to a boil
and add whole mushrooms. Return to a boil and simmer over low heat about 2
minutes. Remove, drain, and cool.
Break stems from mushroom caps and reserve 1/2 cup finely
chopped stems for filling. Blend cream cheese and sherry. Add chopped mushroom
stems, minced clams, curry powder, and Worcestershire sauce.
Fill each mushroom cavity with the cheese mixture; pile high.
Sprinkle with paprika.
Chill 2 hours before serving.
Makes about 24 mushroom appetizers.