When I was living in Philadelphia I would drive down to Kennett Square, PA known as the Mushroom Capital of the World. Just to get the freshest mushrooms you can get and would go yearly to the mushroom festival which is held annually in early September. I got to sample this recipe and fell in love with it. Agaricus bisporus is an edible basidiomycete mushroom (baby bella, mini bella, or baby Portobello) which is harvest very young not like the bigger more matured Portobello. Did you also know that French call this mushroom the champignon de Paris ("Paris mushroom")? You may use the common mushroom, button mushroom, white mushroom but the flavor will not be the same. This Recipe came from Real Women of Philadelphia 2010 Finalist Annette Gladys. This buttery, crispy atop cream cheesy-stuffed mushrooms are an appetizer any guest would enjoy and so easy to fix. I would hope you give it a try at your next dinner or party.

Yield: 24

Ingredients:

Directions:

Remove mushroom stems and chop; set aside.

Melt 3 Tablespoons of butter in skillet. Sauté half of mushroom caps for 5 minutes.

Remove from skillet and drain on paper towels.

Repeat with remainder of butter and mushroom caps.

Sauté chopped stems and onion in skillet, adding a pat of butter if necessary. Remove from heat. Set aside.

Combine cream cheese and bleu cheese, mixing until well-blended. Stir in chopped stems and onions.

Fill caps with cheese mixture. Place on cookie sheet and broil until golden brown.

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