Cream Cheese Stuffed Mushrooms
Sure to disappear fast, these stuffed mushrooms offer a creamy blue cheese filling.
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
- Remove mushroom stems; chop enough stems to measure 1/2 cup.
- Cook half of mushroom caps in 3 tablespoons butter over medium heat 5 minutes; drain. Repeat with remaining mushroom caps and butter.
- 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.