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Instructions |
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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.
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In a medium bowl, combine cream cheese and blue cheese, mixing until well blended.
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Stir in chopped stems and green onions; fill mushroom caps.
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Place on cookie sheet and broil until tops are golden brown.
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Originally Submitted
9/5/2009
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