These cheese stuffed mushrooms can be made with large portobello mushrooms for a sit-down appetizer or with the baby bellas for an appetizer that you just pop in your mouth. Creamy, cheesy, with a hint of spring onion tang, it's a simple addition to any buffet.

Choose whole portobellos that are not cracked or broken. They are your vessel for all of that oozing cheese. The mascarpone can be substituted with cream cheese. You can use light cream cheese for that but I wouldn't use nonfat. It has an unfortunate way of separating.

Cheese-Stuffed Mushroom Ingredients - Serves 4

• 4 large portobello mushrooms, wiped clean (or 8-10 ounces of button or baby bellas)
• 4 ounces mascarpone - softened
• 4 ounces favorite blue cheese - softened
• 1 tablespoon Earth Balance butter - softened
• 1/2 cup scallions - sliced thin

Cheese-Stuffed Mushroom Preparation

1. Preheat oven to 350 degrees F.
2. Line a baking pan with tin foil and spray it.
3. Place clean, wiped mushrooms on baking pan.
4. In a medium bowl combine your mascarpone, butter and blue cheese. You want it thoroughly incorporated.
5. Fold in scallions.
6. Stuff mushrooms. Bake for 25-30 minutes - until cheese is bubbling and mushrooms have softened.
7. Let cool for five minutes. Garnish with extra scallions. Serve.

All ingredients for this dish can be found at Kowalski's, Festival Foods or Rainbow Foods.