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Ingredients:
- 2 pounds medium mushrooms
- 6 tablespoons butter
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup crumbled blue cheese
- 2 to 3 tablespoons chopped green onion
Preparation:
Remove stems from mushrooms; chop stems to equal 1/2 cup. Sauté and freeze any remaining stems, if desired, or discard. 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 onions; fill mushroom caps. Place on a foil-lined cookie sheet and
broil until tops are golden brown.
Makes about 3 dozen stuffed mushrooms.
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Appetizer Index
Seafood Appetizers
Stuffed Mushrooms
Dips and Spreads
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