Sure to disappear fast, these stuffed mushrooms
offer a creamy blue cheese filling.
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
- 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.
