Cheese & Garlic Baked Portobellos

By Booper-2

Ingredients

• Cheez Whiz Cheese Spread 1 lb. + 3.5 oz. [550 g]
• Philadelphia Cream Cheese Spread (FS), softened 12.75 oz. [360 g]
• Italian parsley, finely chopped, divided 0.75 oz. [20 g]
• jalapeño peppers, finely chopped 0.75 oz. [20 g]
• Minced garlic 0.5 oz. [15 g]
• Small portobello mushrooms, stems and gills removed 3 lb. [1.4 kg]

Preparation

Step 1

BEAT Cheez Whiz and cream cheese with electric mixer 1 min. or until smooth. Stir in 1/2 cup (125 mL) parsley (or 3 Tbsp. [45 mL] parsley for trial recipe), jalapeños and garlic until well combined. Mixture can be refrigerated up to 2 days before using.

PLACE mushrooms, stem-side down, on parchment paper-lined baking sheets. Bake in 350ºF (180ºC) standard oven 15 min. or until tender. Cool to room temperature.

FOR each serving: Fill 1 mushroom cap with 3 Tbsp. (45 mL) cheese mixture; place on parchment paper-lined baking sheet. Bake in 350ºF (180ºC) standard oven 5 to 10 min. or until heated through. Sprinkle with 1/2 tsp. (2 mL) parsley. Serve immediately.