Double-Cheese Stuffed Mushrooms

Ingredients

• 2 Tbsp butter 
• 0.3 cup philadelphia chive & onion cream cheese spread 
• 1.5 lb mushrooms fresh
• 1 Tbsp parsley fresh divided finely chopped
• 0.1 tsp ground pepper black
• 2 Tbsp onions finely chopped
• 0.5 cup parmesan cheese grated kraft
• 0.5 cup ritz crackers divided crushed finely

Equipment

• frying pan
• baking sheet
• oven
• melon baller

Directions

1. Heat oven to 350F.
2. 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.
3. Place caps, hollowed-sides up, on parchment-covered rimmed baking sheet.
4. Melt butter in large skillet on medium heat.
5. Add chopped flesh, stems and onions; cook and stir 5 min. or until tender.
6. 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.
7. Bake 25 min. or until heated through; sprinkle with remaining parsley.