Philly stuffed mushrooms
2 lb medium mushrooms
6 tbsp margarine
1 8 oz cream cheese,softened
1/2 crumbled natural blue cheese
2 tbsp chopped onion
Remove mushroom stems; chop enough stems to measure 1/2 cup.
Cook half of mushroom caps in 3 tbsp margarine over medium heat 5 minutes; drain. Repeat with remaining mushroom caps and margarine.
ombine cream cheese and blue cheese, mixing well.
Stir in chopped stems and onions; fill mushroom caps.
Place on cookie sheet; broil until golden brown.