Cold Stuffed Mushrooms - cooking recipe

Ingredients

16 large mushrooms (remove stems, wash and dry)
3 oz. cream cheese
2 oz. Roquefort (Bleu) cheese
2 chopped green onions
1/2 stalk finely chopped celery
parsley (optional)

Preparation

Soften cream cheese and mix with other ingredients.
Fill mushroom caps with cheese mixture (you can use pastry bag for eye appeal).
Top each with small sprig of parsley.
Serve on lettuce leaves on platter.