Appetizers

Double-Cheese Stuffed Mushrooms

photo by:kraft

this was amazing my husband and i made these for new years and the were gone in seconds. I did add bacon to the mix though. I cant wait to make these again.

posted by

aprilyherrera

on 1/1/2013

time

prep:

20 min

total:

45 min

servings

total:

16 servings

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What You Need

large fresh mushrooms (1-1/2 lb.)

Tbsp. butter

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

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

Note

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.

Healthy Living

These low-sodium appetizers can be part of a healthful eating plan.