Mushroom-Blue Cheese Appetizers Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Finely chopped mushrooms8 Ounce (3 Cups)
 Finely chopped onion1⁄4 Cup (4 tbs)
 Worcestershire sauce1⁄2 Teaspoon
 Margarine/Butter2 Tablespoon
 Bisquick baking mix2 Cup (32 tbs)
 Margarine/Butter3 Tablespoon, softened
 Boiling water1⁄4 Cup (4 tbs)
 Blue cheese4 Ounce, softened
 Cream cheese3 Ounce, softened (1 Package)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Snipped parsley3 Tablespoon
 Slivered almonds6
 Chopped pimiento1⁄2 Cup (8 tbs)


Grease 13x9x2-inch pan.
Cook and stir mushrooms, onion, and Worcestershire sauce in 2 tablespoons margarine in 10-inch skillet until mushrooms are brown.
Mix baking mix and 3 tablespoons margarine in small bowl.
Beat in water until dough forms.
With hands dusted with baking mix, press dough in pan.
Mix blue cheese and cream cheese; spread over dough.
Top with mushroom mixture; sprinkle with Parmesan cheese and parsley.
Cover and refrigerate up to 4 hours.
Heat oven to 350°F.
Bake uncovered until crust is golden brown, 25 to 30 minutes; cool 10 minutes.
Cut into 1 1/2-inch squares.
Garnish with slivered almonds or chopped pimiento, if desired.
Refrigerate any remaining appetizers.