| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Philadelphia |
Vegetables, Appetizers |
2 |
Doz |
INGREDIENTS
| 2 |
lb |
Fresh mushrooms [med size] |
| 6 |
tb |
PARKAY margerine |
| 8 |
oz |
Philadelphia Brand Cream Cheese [softened] |
| 1/2 |
c |
Kraft Natural blue cheese [crumbled] |
| 2 |
tb |
Onions [chopped] |
INSTRUCTIONS
FROM CHEF FREDDY'S
Remove mushroom stems and chop of them to measure « 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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