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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.
Kraft Kitchens TipsNoteFor best results, use mushrooms with caps that are about 2 inches in diameter.How to Easily Stuff the MushroomsWhen 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.Healthy LivingThese low-sodium appetizers can be part of a healthful eating plan.
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