Philly Cream Cheese Stuffed Mushrooms

Philly Cream Cheese Stuffed Mushrooms

This is a tasty and very easy recipe. I use butter instead of margarine,
and I don't worry about using the name-brand blue cheese, either.

Philly Cream Cheese Stuffed Mushrooms

2 pounds medium mushrooms
6 tablespoons Parkay Margarine
1 8-ounce package Philadelphia Brand Cream Cheese, softened
1/2 cup (2 ounces) crumbled Kraft Natural Blue Cheese
2 tablespoons chopped onion

Remove mushroom stems. Chop enough stems to measure 1/2 cup. Cook half of
the mushroom caps in 3 tablespoons margarine over medium heat 5 minutes.
Drain. Repeat with remaining mushroom caps and margarine. Combine cream
cheese and blue cheese, mixing until well blended. Stir in chopped stems
and onions. Fill mushroom caps. Place on cookie sheet. Broil until golden
brown.

Makes approximately 2 1/2 dozen



--
Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp,com .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http :// www .cdkitchen,com /rfr/ http :// recipes.alastra,com /