Double-Cheese Stuffed Mushrooms

By Beefman-2

Ingredients

• 16 large fresh mushrooms (1-1/2 lb./675 g)
• 1 Tbsp. non-hydrogenated margarine
• 2 Tbsp. finely chopped onions
• 1/2 cup Kraft 100% Parmesan Grated Cheese
• 2 Tbsp. Philadelphia Roasted Garlic Cream Cheese Product
• 2 Tbsp. Miracle Whip Original Spread
• 1/8 tsp. ground black pepper
• 14 Ritz Crackers, finely crushed (about 1/2 cup), divided
• 1 Tbsp. finely chopped fresh parsley, divided
• 8 slices cooked and crumbled bacon

Details

Servings 16
Preparation time 20mins
Cooking time 45mins
Adapted from kraftcanada.com

Preparation

Step 1

HEAT oven to 350ºF.

REMOVE stems from mushrooms; set aside. Use melon baller to carefully scoop small amount of flesh from each mushroom cap. Finely chop removed flesh and stems. Place caps, hollowed-sides up, on parchment-covered rimmed baking sheet.

MELT margarine in large skillet on medium heat. Add chopped flesh, stems and onions; cook and stir 5 min. or until tender. Remove from heat. Stir in next 4 ingredients plus bacon and half each of the cracker crumbs and parsley. Use melon baller to portion filling into caps; top with remaining crumbs.

BAKE 25 min. or until heated through; sprinkle with remaining parsley.