Mediterranean Stuffed Mushrooms

Ingredients

• 0.5 cup three cheese shredded with a touch of philadelphia kraft
• 4 oz philadelphia cream cheese softened ()
• 1 Tbsp basil fresh chopped
• 1 lb mushrooms fresh
• 1  green onion thinly sliced
• 0.3 cup oil-packed sun-dried tomatoes finely chopped
• 1 Tbsp olive oil 
• 0.5 cup panko bread crumbs 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. Remove stems from mushrooms; finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
2. Heat oil in medium skillet on medium-high heat.
3. Add chopped stems and tomatoes; cook and stir 2 to 4 min. or until mushrooms are tender.
4. Add bread crumbs and onions; cook and stir 1 min.
5. Remove from heat; cool 10 min.
6. Heat oven to 400 F. Reserve 1/4 cup crumb mixture.
7. Mix cream cheese, shredded cheese and basil in medium bowl until blended. Stir in remaining crumb mixture; spoon into mushroom caps, adding about 1 Tbsp. to each.
8. Place on foil-covered rimmed baking sheet; sprinkle with reserved crumb mixture.
9. Bake 15 to 20 min. or until heated through.