Cheese Stuffed Mushrooms
24 to 30 fresh mushrooms
2-3 oz pkgs cream cheese, softened
1/2 of a 0.7 to 0.9 oz envelope blue cheese salad dressing mix
1/4 c. finely chopped walnuts
Remove stems from mushrooms; reserve. Simmer mushroom caps
and stems in boiling water for 2 minutes Drain; invert caps
on paper towels. Cool. Chop enough stems to make 1/2 c.
(save remainder for another use). Combine cheese and dressing
mix; stir in nuts and chopped stems. Spoon into caps; place
in shallow baking pan. Sprinkle with paprika, if desired.
Bake in 425 degree oven 6 to 8 minutes.
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