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Cream Cheese Stuffed Mushrooms

2 pounds medium mushrooms

6 tablespoons butter, softened

1 (8-ounce) package cream cheese, softened

1/2 cup crumbled blue cheese

2 tablespoons chopped onion

1. Remove mushroom stems; chop enough stems to measure 1/2 cup.
2. Cook half of mushroom caps in 3 tablespoons butter over medium heat 5 minutes; drain. Repeat with remaining mushroom caps and butter.
3. Combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and onions; fill mushroom caps. Place on baking sheet; broil until golden brown.

Makes about 2 1/2 dozen appetizers.