Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Philly Stuffed Mushrooms




Source of Recipe


Internet


List of Ingredients




2 pounds fresh medium-size mushrooms
6 tablespoons margarine, divided use
1 (8 ounce) pkg Cream Cheese, softened
1/2 cup Natural crumbled blue cheese
2 tablespoons chopped onions


Recipe



Remove mushroom stems and finely chop enough stems to measure 1/2 cup; set aside.

Cook half of the mushroom caps in 3 tablespoons of the margarine over medium heat for 5 minutes and then drain. Repeat with remaining mushroom caps and margarine.

Combine cream cheese and blue cheese, mixing well until blended. Stir in chopped stems and onions. Fill mushroom caps.

Preheat broiler.

Place mushroom caps, filling side up, on cookie sheet and broil until golden brown.