Mushroom-Blue Cheese Appetizers
|Finely chopped mushrooms||8 Ounce (3 Cups)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Bisquick baking mix||2 Cup (32 tbs)|
|Margarine/Butter||3 Tablespoon, softened|
|Boiling water||1⁄4 Cup (4 tbs)|
|Blue cheese||4 Ounce, softened|
|Cream cheese||3 Ounce, softened (1 Package)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Snipped parsley||3 Tablespoon|
|Chopped pimiento||1⁄2 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.