2 lbs. med. mushrooms
6 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
1/2 c. (2 oz.) crumbled blue cheese
2 tbsp. chopped onion

Remove mushroom stems, chop enough stems to measure 1/2 cup. Cook half of mushroom caps in 3 tablespoons butter over medium heat 5 minutes; drain. Repeat with remaining mushroom caps and butter. Combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and onions. Fill mushroom caps. Place on cookie sheet; broil until golden brown.