"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms, by , is from Granny's Delights, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Cartrette
Added: Friday, June 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
2 1/2 dozen

 

 

 

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