Double-Cheese Stuffed Mushrooms

By HeatherS

Ingredients

• 16 largefresh mushrooms (1-1/2 lb./675 g)
• 1 Tbsp.non-hydrogenated margarine
• 2 Tbsp. finely chopped onions
• 1/2 cupKraft 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

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 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.

Note

For best results, use mushrooms with caps that are about 2 inches in diameter.

How to Purchase and Store Mushrooms

Look for fresh mushrooms that are blemish-free, without slimy spots or signs of decay. When sealed in plastic, mushrooms quickly become slimy and moldy. Remove from carton and refrigerate, unwashed, in a paper bag. The paper absorbs excess moisture and allows the mushrooms to breathe. Or, remove plastic wrap from carton and wrap carton in paper towels. When ready to use, clean by wiping mushrooms with a damp paper towel or rinsing briefly under cold running water, then patting dry.