Double-Cheese Stuffed Mushrooms

• 16 large fresh mushrooms (1-1/2 lb./675 g)
• 1 Tbsp. non-hydrogenated margarine
• 2 Tbsp. finely chopped onions
• 1/2 cup Kraft 100% Parmesan Grated Cheese
• 2 Tbsp. Philadelphia Roasted Garlic Cream Cheese Product
• 2 Tbsp. Miracle Whip Original Spread Family Dollar $3.50 thru 02/07
• 1/8 tsp. ground black pepper
• 14 Ritz Crackers, finely crushed (about 1/2 cup), divided
• 1 Tbsp. finely chopped fresh parsley, divided

1. Heat oven to 350 degrees F.
2. Remove stems from mushrooms; set aside.
3. Use melon baller to carefully scoop small amount of flesh from each mushroom cap.
4. Finely chop removed flesh and stems.
5. Place caps, hollowed-sides up, on parchment-covered rimmed baking sheet.
6. Melt margarine in large skillet on medium heat.
7. Add chopped flesh, stems and onions; cook and stir 5 min.
8. or until tender.
9. Remove from heat.
10. Stir in next 4 ingredients and half each of the cracker crumbs and parsley.
11. Use melon baller to portion filling into caps; top with remaining crumbs.
12. Bake 25 min.
13. or until heated through; sprinkle with remaining parsley.

mushrooms, nonhydrogenated margarine, onions, cheese, garlic cream cheese, miracle, ground black pepper, crackers, fresh parsley

Taken from www.kraftrecipes.com/recipes/double-cheese-stuffed-mushrooms-138134.aspx (may not work)