1 lg. fresh gourmet mushrooms
1/4 lb. sea legs
2 oz. cream cheese
1 tsp. Dijon mustard
2 slices Swiss cheese

Remove stems and clean mushrooms with dry mushroom brush. Do not wash. Set aside.

Cut sea legs and Swiss cheese in very small cubed pieces. Soften cream cheese in microwave until almost melted and mix with sea legs, mustard and Swiss cheese.

Fill mushrooms, stuffing slightly. Bake at 350 degrees for 15 minutes being careful not to overcook. Serve warm. Makes 12-16 mushrooms. Any leftover stuffing is delicious. Spread on crackers.