Philly Cream Cheese Stuffed Mushrooms

2 pounds medium mushrooms
6 tablespoons Parkay Margarine
1 8-ounce package Philadelphia Brand Cream Cheese, softened
1/2 cup (2 ounces) crumbled Kraft Natural Blue Cheese
2 tablespoons chopped onion

Remove mushroom stems. Chop enough stems to measure 1/2 cup.
Cook half of the 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.

Makes approximately 2 1/2 dozen

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Kraft Foods.