Stuffed Mushrooms Neuchatel

• 1 clove garlic, crushed
• 2 scallions, finely chopped
• 1 tablespoon finely chopped parsley
• 1 teaspoon Worcestershire sauce
• 1 teaspoon mustard powder
• 1/4 cup softened butter
• Freshly ground salt
• Freshly ground pepper
• 8 mushrooms, each 2 inches in diameter
• 1 lemon, juiced
• 16 snails
• 1 large bunch watercress

1. Preheat broiler.
2. Combine garlic, scallions, parsley, Worcestershire sauce, mustard powder, and softened butter.
3. Mix to a paste.
4. Season with salt and pepper.
5. Remove stems from mushrooms.
6. Sprinkle lemon juice over the "veins" of the mushrooms.
7. Add 2 snails to each mushroom and top with seasoned butter.
8. Broil for 5 minutes.
9. Serve on a bed of watercress.

clove garlic, scallions, parsley, worcestershire sauce, mustard powder, butter, freshly ground salt, freshly ground pepper, mushrooms, lemon, watercress

Taken from www.foodnetwork.com/recipes/stuffed-mushrooms-neuchatel-recipe.html (may not work)