Elaine’s Philly & Bleu Cheese Stuffed Mushrooms

2 pounds Fresh mushrooms, med size
6 tablespoons margerine
8 ounces cream cheese, softened
1/2 cup blue cheese, crumbled
2 tablespoons Onions, chopped


Remove mushroom stems and chop them. Cook half of the mushroom CAPS in 3 Tbsp of margarine over medium heat for 5 min., and then drain Repeate 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

This recipe for Philly Stuffed Mushrooms serves/makes 24 pcs

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