SPICY CREAM CHEESE & PARMESAN STUFFED MUSHROOMS

Spicy Cream Cheese & Parmesan Stuffed Mushrooms image

Chopped fresh parsley and butter cracker crumbs round out a jalapeno-cream cheese and Parmesan filing in these spicy stuffed mushrooms.

Provided by My Food and Family

Time 55m

Yield 16 servings

Number Of Ingredients 7

Ingredients

16 large fresh mushrooms (1-1/2 lb.)
1 Tbsp. butter
2 Tbsp. finely chopped onions
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
14 round buttery crackers, divided
1 Tbsp. finely chopped fresh parsley, divided

Steps:

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 mushroom flesh and stems. Place caps, hollowed sides up, on parchment-covered rimmed baking sheet.
Melt margarine in large skillet on medium heat. Add onions and chopped mushrooms; cook and stir 5 min. or until tender. Remove from heat. Stir in next 2 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.

Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g