Philly Stuffed Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Philadelphia | Appetizers, Vegetables | 2 | Doz |
INGREDIENTS
| 2 | lb | Fresh mushrooms [med size] |
| 6 | T | PARKAY margerine |
| 8 | oz | Philadelphia Brand Cream |
| Cheese [softened] | ||
| 1/2 | c | Kraft Natural blue cheese |
| [crumbled] | ||
| 2 | T | Onions [chopped] |
INSTRUCTIONS
Remove mushroom stems and chop of them to measure ½ cup... Cook half of the mushroom CAPS in 3 Tb of margarine over medium heat for 5 min., and then drain... Repeate with remaining mushrooms & margarine... Combine cream cheese, blue cheese, mixing well until blended... Stir in chopped stems and onions, then fill mushroom caps... Place on cookie sheet and broil until golden brown... brought to you by Fred Goslin, from the KRAFT Philadelphia Cream Cheese Cookbook on Cyberealm Bbs (315)-785-8098 in Watertown NY From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 371
Calories From Fat: 214
Total Fat: 24.3g
Cholesterol: 74.8mg
Sodium: 1446.2mg
Potassium: 120.9mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 1.2g
Protein: 32.8g