"PHILLY STUFFED MUSHROOMS RECIPE
This recipe is from the Favorite Recipes cookbook,
Philadelphia Brand Cream Cheese, Kraft, 1988.
"PHILLY" STUFFED MUSHROOMS
2 lbs. medium mushrooms
6 tablespoons Parkay Margarine
1 8-oz. pkg. Philadelphia Brand Cream Cheese, softened
1/2 cup (2 ozs.) crumbled Kraft Natural Blue Cheese
2 tablespoons chopped onion
Remove mushroom stems; chop enough stems to measure 1/2
cup. Cook half of mushroom caps in 3 tablespoons
margarine over medium heat, 5 minutes; drain. Repeat
with remaining mushroom caps and margarine. Combine
cream cheese and blue cheese, mixing until well blended.
Stir in chopped stems and onions; fill mushroom caps.
Place on cookie sheet; broil until golden brown.
Approximately 2-1/2 dozen.
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