ULTIMATE STUFFED MUSHROOMS

By bjnelson55

Ingredients

• 20 fresh mushrooms
• 3 Tbsp. butter
• 2 Tbsp. finely chopped onions
• 2 Tbsp. finely chopped red peppers
• 14 RITZ Crackers, finely crushed (about 1/2 cup)
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 1/2 tsp. Italian seasoning

Details

Servings 20

Preparation

Step 1

HEAT oven to 400°F.

REMOVE stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.

MELT butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. Place on baking sheet.

BAKE 15 min. or until heated through.
Kraft Kitchens TipsSpecial ExtraTo give these mushrooms a distinctive flavor boost with a smart spin, substitute 2 Tbsp. Pompeian Extra Virgin Olive Oil for butter when sautéing the mushrooms.NoteUse mushrooms with caps that are 1-1/4 inches to 1-1/2 inches in diameter.Make AheadMushrooms can be stuffed several hours in advance. Refrigerate until ready to serve.

Bake, uncovered, at 400°F for 20 min. or until heated through.