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Wednesday, November 16, 2016

Cream Cheese Stuffed Mushrooms

2 pounds medium mushrooms
6 Tbsp. margarine
1 (8 ounce) package cream cheese softened
½ cup (2 ounces) crumbled blue cheese
2 Tbsp. chopped onion

Remove mushroom stems; chop enough stems to measure ½ cup . Cook half of the mushroom caps in 3 tbsp 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. Approx. 2 ½ dozen.

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