MUSHROOMS STUFFED WITH WILD RICE

Wash mushrooms and remove stems. Cut large stems in half and set aside enough stems to place on top of the mushrooms after stuffing. Chop remaining stems and mix with cream cheese, chopped chives and wild rice. Spoon cream cheese mixture into mushrooms and place a reserved stem on top of the cream cheese mixture, pressing lightly. Bake in an oven at 350º for 15 to 20 minutes.