Blue Cheese & Garlic Stuffed Mushrooms

Yummy! These are so good. Excellent served with as an appetizer and also especially good served with your favorite steak. * Can substitute gorgonzola cheese.

• Ready In: 40 mins
• Serves: 24
• Yields: 24 Mushrooms

Ingredients

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

Directions

1. Preheat oven to 400 degrees F.
2. Remove stems from mushrooms; chop finely and set aside.
3. In a large frying pan over medium heat, melt butter.
4. Add chopped mushroom stems, onions, and garlic.
5. Saute approximately 5 to 6 minutes or until onions are translucent.
6. Reduce heat to low; add parsley, cream cheese, blue cheese, lemon juice, and cream sherry or port.
7. Stir until cheeses are melted and well blended.
8. Remove from heat.
9. Season to taste with salt and pepper.
10. Spoon cheese mixture into the mushroom caps, filling generously.
11. Place stuffed mushroom caps on a baking sheet with sides.
12. Bake approximately 8 to 10 minutes until mushrooms are cooked and cheese is melted.
13. Remove from heat and place mushrooms on a large serving plate or platter. Serve immediately.