Blue Cheese Stuffed Mushrooms

16 large fresh mushrooms (about 1 lb.)
1 pkg. (3 oz) cream cheese, softened
3 T. crumbled blue cheese
2 T. chopped walnuts
1 T. snipped chives or thinly sliced green onion

Remove stems from mushrooms and set aside for another use (in a soup or skillet meal, for example).

Steam mushroom caps in a small amount of boiling water in a covered pan for 6 to 8 minutes.

Drain and invert caps on paper towels; set aside to cool while preparing filling.

Beat cream cheese and blue cheese together in a small bowl. Stir in nuts.

Spoon mixture into mushroom caps and sprinkle with chives or green onion.

To serve, arrange on lettuce lined plate. makes 16