Blue Cheese Stuffed Mushroom Caps

These Blue Cheese Stuffed Mushroom Caps will be a hit as an appetizer for any occasion. A nice balance of blue and cream cheeses with a hint of citrus.  Your guests will think you've been in the kitchen all day! 

Ingredients:

• 2 tablespoons Kricklewood Farm Cold Pressed Sunflower Oil
• 1 tablespoon Kricklewood Farm Lemon Infused Sunflower oil
• 24 large mushrooms, cleaned
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 8 ounce package nonfat cream cheese, softened and cut into pieces
• 4 ounces Blue Cheese, softened and cut into pieces
• Salt and pepper

Directions:

1. Preheat the oven to 400°F.
2. Remove the stems from the mushrooms and chop fine. Set the caps aside.
3. In a large skillet over medium heat, heat the Sunflower Oil. Add the chopped mushroom stems, onion, and garlic. Cook, stirring, for 5 to 6 minutes, until the onion is translucent.
4. Reduce the heat to low; add the parsley, cream cheese, blue cheese, Lemon Sunflower oil. Stir until the cheeses are melted and well blended. Remove from the heat. Season to taste with salt and pepper.
5. Spoon the cheese mixture into the mushroom caps, filling generously.
6. Place the stuffed mushroom caps on a baking sheet with sides. Bake for 8 to 10 minutes, until the mushrooms are cooked and the cheese is lightly browned. Remove from the heat and place the mushrooms on a large serving plate or platter. Serve immediately.