Directions

• Remove mushroom stems. Mince enough stems to measure 1/2 cup. You may discard or save the remaining stems for another use.
• Line a baking sheet with paper towels. In a large skillet over medium high heat. melt 1 1/2 Tbsp. of the butter or margarine until bubbling. Add half of the mushrooms cap side down. Brown for about 2-3 minutes. Flip and brown the other side. Remove to paper towel-lined sheet to drain and cool the caps. Repeat with the remaining half of the butter and the mushroom caps.
• In a mixer with the paddle attachment, combine cream cheese, blue cheese crumbles, minced onion and minced mushroom stems. Blend on medium until well combined.
• Evenly distribute filling into cooked and drained mushroom caps. Line up on a fresh baking sheet.
• When ready to cook, place an oven rack on the second level from the top of the oven. Preheat broiler to high. Broil until lightly browned and warmed through for about 2-4 minutes, depending on your broiler. Keep a close eye on it! Remove tray from broiler and let the mushrooms set for a few minutes.
• Serve with toothpicks.
• To make ahead: Complete steps 1-4 the day ahead. Refrigerate. Bring prepared mushroom caps to room temperature before proceeding to Step 5.