24 to 30 lg. fresh mushrooms
2 (3 oz.) pkg. cream cheese, softened
1/2 pkg. blue cheese salad dressing mix
1/4 c. finely chopped walnuts

Remove stems from mushrooms and reserve. Add caps and stems to boiling water. Return to boil; reduce heat. Cover; simmer 2 minutes. Drain; invert caps on paper toweling. Cool. Chop enough stems to make 1/2 cup. Blend cheese and dry dressing mix; stir in nuts and chopped stems. Spoon into mushroom caps; place in shallow baking pan. Sprinkle with paprika. Bake uncovered in 425 degree oven for 6 to 8 minutes.