Baked Mushrooms with Prosciutto

• 110 g PHILADELPHIA Extra Light Spreadable Cream Cheese
• 1 clove garlic, crushed
• 12 medium mushroom caps, approx. 6cm with stalks removed
• Garlic olive oil spray
• salt and pepper, to taste
• 100 g prosciutto, grilled until crisp and broken
• Chopped chives, for garnish

1. COMBINE the PHILLY and garlic.
2. PLACE the mushrooms on a foil lined baking tray, stalk side up.
3. Spray with oil and season to taste.
4. Cook under a preheated grill, medium heat for 68 minutes until just tender.
5. Allow to cool slightly.
6. SPOON a dollop of the PHILLY mixture onto the mushrooms, top with the prosciutto and a sprinkle of chives.
7. Serve immediately.

philadelphia, clove garlic, mushroom caps, garlic, salt, chives

Taken from www.kraftrecipes.com/recipes/baked-mushrooms-prosciutto-124351.aspx (may not work)