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| Walnut bleu cheese-stuffed mushrooms |
| Ingredients 2 lbs. [about 40] fresh whole mushrooms 1 8 ounce container soft cream cheese with chives and onions 2 Tablespoons chopped walnuts 2 Tablespoons bleu cheese, crumbled 1/4 teaspoon dried basil chopped fresh flat leaf parsley, for garnish Method Heat oven to 350 degrees. Clean mushrooms. Remove stems and discard [or save for another use]. Place mushrooms in an ungreased 15 x 10 x 1-inch baking dish, stem side up. Combine remaining ingredients, except parsley, in a medium bowl. Mix well. Spoon about 1 teaspoon of mixture into each mushroom cap. Bake for 15 to 20 minutes or until thoroughly heated through. Garnish with parsley. Makes 40 mushrooms. Can be made up to 12 hours ahead. |