2 lb. medium mushrooms
6 tbsp. Parkay butter
1 (8 oz.) pkg. Philadelphia cream cheese, softened
1/2 c. crumbled Kraft natural 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; mix until well blended. Stir in chopped stems and onions. Fill mushroom caps. Place on cookie sheet. Broil until golden brown.

Makes 2 1/2 dozen.