Garlicky Parmesan & Spinach-Stuffed Mushrooms

• 1-1/2 cups hot water
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 40 fresh mushrooms (2 lb.)
• 2 Tbsp. butter
• 4 cloves garlic, minced
• 1/4 tsp. crushed red pepper
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
• 1 cup KRAFT Grated Parmesan Cheese

1. Heat oven to 400 degrees F.
2. Add hot water to stuffing mix in large bowl; stir just until moistened.
3. Remove stems from mushrooms; chop stems.
4. Melt butter in skillet on medium heat.
5. Add chopped stems, garlic and pepper; cook and stir 5 min.
6. or until tender.
7. Add to stuffing with spinach and cheeses; mix well.
8. Spoon stuffing mixture into mushroom caps.
9. Place, filled sides up, in shallow pan.
10. Bake 20 min.
11. or until mushrooms are tender and filling is heated through.

water, stove, mushrooms, butter, garlic, red pepper, italian, parmesan cheese

Taken from www.kraftrecipes.com/recipes/garlicky-parmesan-spinach-stuffed-mushrooms-156641.aspx (may not work)