Creamy Blue Cheese Mushrooms
½ cup chopped pecans
8 ounces cream cheese, softened
½ cup crumbled blue cheese
¼ cup minced parsley
2 teaspoons Worcestershire Sauce
salt and pepper to taste
20 mushroom caps, stems removed
20 pecan halves
Spread the chopped pecans on a baking sheet and toast in a preheated 325-degree oven just until they begin to brown, watching to prevent overbrowning.
Combine the cream cheese and blue cheese in a blow and beat until smooth. Stir in the chopped pecans, parsley, Worcestershire sauce, salt and pepper. Brush the outsides of the mushrooms with olive oil. Spoon a rounded teaspoon of the cream cheese mixture into each mushroom cap and top each with a pecan half. Place on a baking sheet and bake in a preheated 350-degree oven for 15 to 20 minutes or until heated through. Serve hot.
Allison White will demo Chocolate Party Mix
Again, perfect for setting out for munching while watching tv or taking to a tailgate party. Kids love this!