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Double-Cheese Stuffed Mushrooms

Double-Cheese Stuffed Mushrooms recipe
photo by:kraft
Stuffed with onions, crackers, Parmesan cheese and cream cheese, these mushrooms are best right after they come out of the oven.
20 min
45 min
16 servings
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What You Need

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

Make It

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 Tips

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.
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