Blue Cheese Stuffed Mushrooms
2 lb mushrooms, medium sized
6 tb margarine
8 oz cream cheese, softened
1/2 c blue cheese, crumbled
2 tb onions, chopped
Remove mushroom stems and chop of them to measure 1/3 cup. Cook
half of the mushroom CAPS in 3 Tb of margarine over medium heat
for 5 minutes, and then drain. Repeate with remaining mushrooms
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.