Cream Cheese Stuffed Mushrooms  Mushrooms  570 reads

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.
Rating 2.86/5
Rating: 2.9/5 (100 votes)
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