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Yummy! These are so good. Excellent served with as an appetizer and also especially good served with your favorite steak.

Check out Linda's Appetizer Recipes and Mushroom Recipes for more great cooking ideas.

Blue Cheese Stuffed Mushrooms

24 large mushrooms, cleaned and stemmed
3 tablespoons butter
1 medium-size onion, chopped
2 cloves garlic, minced
1/4 cup chopped fresh parsley leaves
1 (8-ounce) package cream cheese, softened and cut into pieces
1/2 cup (2 ounces) blue cheese, softened and cut into pieces*
1 tablespoon fresh squeezed lemon juice
2 tablespoons cream sherry or port wine (optional)
Salt and pepper to taste

* Can substitute gorgonzola cheese.

Preheat oven to 400 degrees F. Remove stems from mushrooms; chop finely and set aside.
 

In a large frying pan over medium heat, melt butter. Add chopped mushroom stems, onions, and garlic. Saute approximately 5 to 6 minutes or until onions are translucent. Reduce heat to low; add parsley, cream cheese, blue cheese, lemon juice, and cream sherry or port. Stir until cheeses are melted and well blended. Remove from heat. Season to taste with salt and pepper.

Spoon cheese mixture into the mushroom caps, filling generously. Place stuffed mushroom caps on a baking sheet with sides. Bake approximately 8 to 10 minutes until mushrooms are cooked and cheese is melted. Remove from heat and place mushrooms on a large serving plate or platter. Serve immediately.

Makes 24 stuffed mushrooms.