DOUBLE-CHEESE STUFFED MUSHROOMS

By á-30256

Ingredients

• 16 large fresh mushrooms (1-1/2 lb.)
• 2 Tbsp. butter
• 2 Tbsp. finely chopped onions
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/8 tsp. ground black pepper
• 14 RITZ Crackers, finely crushed (about 1/2 cup), divided
• 1 Tbsp. finely chopped fresh parsley, divided

Preparation

Step 1

HEAT oven to 350°F.

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 butter 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 3 ingredients and half each of the cracker crumbs and parsley; spoon into mushroom caps. Top with remaining crumbs.

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

For best results, use mushrooms with caps that are about 2 inches in diameter.
How to Easily Stuff the Mushrooms:
When preparing the mushrooms for stuffing, remove the stems, then use a melon baller to carefully scoop a small amount of flesh from each cap. Then, use the melon baller to portion the filling into the caps.