Cream Cheese Stuffed Mushrooms

2 lbs. medium mushrooms
6 tbsp. margarine
1 8oz. pkg. Philadelphia Brand® Cream Cheese, softened
½ cup crumbled Kraft® Natural Blue Cheese
2 tbsp. chopped onion

Remove mushroom stems; chop enough stems to measrue1/2 cup. Cook half of
mushroom caps in 3 tbsp. margarine over medium heat 5 minutes; drain.
Repeat with remaining mushroom caps and margarine.

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.

Makes about 2½ dozens