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
paprika
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.
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