PHILLY STUFFED MUSHROOMS
Source: From America's Favorite Kitchens: Kraft Philadelphia Cream Cheese Cookbook

2 pounds fresh medium-size mushrooms
6 tablespoons Parkay margarine, divided use
1 (8 ounce) pkg Philadelphia Brand Cream Cheese, softened
1/2 cup Kraft Natural crumbled blue cheese
2 tablespoons chopped onions

Remove mushroom stems and finely chop enough stems to measure 1/2 cup; set aside.

Cook half of the mushroom caps in 3 tablespoons of the margarine over medium heat for 5 minutes and then drain. Repeat with remaining mushroom caps and margarine.

Combine cream cheese and blue cheese, mixing well until blended. Stir in chopped stems and onions. Fill mushroom caps.

Preheat broiler.

Place mushroom caps, filling side up, on cookie sheet and broil until golden brown.