Title:
Board:
From:
To:
Msg ID:
Bookmark and Share

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.

Replies:
 
 
Betsy at Recipelink.com - 8-6-2005
 
1
   
Donna Osborn - 8-6-2005
 
2
   
Betsy at Recipelink.com - 8-6-2005
 
3
   
Betsy at Recipelink.com - 8-6-2005
 
4
   
Betsy at Recipelink.com - 8-6-2005
 
5
   
Micha in AZ - 8-6-2005
 
6
   
Micha in AZ - 8-6-2005
 
7
   
Micha in AZ - 8-6-2005
 
8
   
Micha in AZ - 8-6-2005
 
9
   
Micha in AZ - 8-6-2005
10
   
Betsy at Recipelink.com - 8-6-2005
 
11
   
Betsy at Recipelink.com - 8-6-2005
Search Messages

Keyword(s), title, author, and/or ingredients:

All  Recipes  Tried

Amazon Shopping:


Saving Dinner

Featured in Cookbook Heaven 

The Recipe Link - www.recipelink.com
Copyright 1995 - 2009  The Kitchen Link,Inc.
All Rights Reserved - Privacy
2009