Philly Stuffed Mushrooms
- 500g fresh mushrooms; medium size
- 3 tbsp butter
- 200g Philadelphia (or other cream cheese)
- 80g Stilton (or other blue cheese), crumbled
- 1/2 small onion, finely chopped
Remove mushroom stems and chop, then set aside.
Melt 3 tbsp of butter in a frying pan. Saute half of mushroom caps for 5 minutes.
Remove from pan and drain on kitchen towel. Repeat with remainder of butter and mushroom caps.
Saute chopped stems and onion in a skillet, adding a little of the butter if necessary. Remove from heat and set aside.
Combine cream and blue cheese until your mix is smooth and creamy.
Stir in chopped stems and onions. Fill caps with cheese mixture.
Place under grill until golden brown.