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.
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