• 6 tablespoons butter
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup crumbled blue cheese
• 2 Tablespoons chopped green onion
Remove stems from mushrooms; chop enough stems to equal 1/2 cup. Cook 1 pound of the mushroom caps in 3 tablespoons of the butter over medium heat for 5 minutes; drain off fat. Repeat with remaining 1 pound of mushroom caps and 3 tablespoons butter. In a medium bowl, combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and green onionsonions; fill mushroom caps. Place on cookie sheet and broil until tops are golden brown. Makes about 40 stuffed mushrooms.
Grams per serving (2 mushrooms) carbs 2, dietary fiber 1
Calories per serving 91
Fat grams total 8
More Stuffed Mushrooms
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Stuffed Mushrooms with Sausage
Crab Stuffed Mushrooms
Sharon's Stuffed Mushrooms
Beaumont Stuffed Mushrooms
Stuffed Mushrooms with Bacon
Side Dish Casseroles
Vegetable Recipes Index
