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| Philly" Stuffed Mushrooms |
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]
|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...
6 tb PARKAY margerine
8 oz Philadelphia Brand Cream
-Cheese [softened]
1/2 c Kraft Natural blue cheese
-[crumbled]
2 tb Onions [chopped]
|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...
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