- 20
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
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.
Substitute
Prepare as directed, using RITZ Reduced Fat Crackers and KRAFT Reduced Fat Parmesan Style Grated Topping.
Make Ahead
Mushrooms can be stuffed several hours in advance. Refrigerate until ready to serve. Uncover and bake at 400°F for 20 min. or until heated through.
Make It Easy
When preparing mushrooms for stuffing, use a melon baller to carefully scoop a little mushroom flesh from the cap after removing the stem. Then use the melon baller to easily scoop the filling mixture into the mushrooms.