Creamy Bleu Cheese Stuffed Mushrooms
2 pounds medium mushrooms
6 Tbls. margarine
1 (8 oz.) package cream cheese (softened)
1/2 cup crumbled bleu cheese
2 Tbls. chopped onion
Remove stems from mushrooms; chop enough stems to equal 1/2 cup. Cook half of mushroom caps in 3 Tablespoons of 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.