2 pounds Fresh mushrooms, medium size
6 tablespoons margarine
8 ounces Philadelphia Brand Cream Cheese, softened
1/2 cup Kraft Natural blue cheese, crumbled
2 tablespoons Onions, chopped
Remove mushroom stems and chop them. Cook half of the mushroom CAPS in 3 tablespoons of margarine over medium heat for 5 min., and then drain. Repeat with remaining mushrooms and margarine. Combine cream cheese, blue cheese, mixing well until blended. Stir in chopped stems and onions, then fill mushroom caps. Place on cookie sheet and broil until golden brown
Yield: 2 dozen