Crabmeat-Stuffed Mushrooms

• 12 large fresh mushrooms
• 3 Tbsp. butter, divided
• 1 green onion, sliced
• 3 Tbsp. fresh bread crumbs
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1 can (170 g) crabmeat, drained, flaked

1. Heat oven to 350F.
2. Remove mushroom stems; chop enough stems to measure 1/3 cup.
3. Discard remaining stems or reserve for another use.
4. Melt 1 Tbsp.
5. butter in medium skillet on medium heat.
6. Add chopped stems and onions; cook and stir 3 min.
7. or until mushrooms are tender.
8. Remove from heat.
9. Stir in bread crumbs.
10. Add to cream cheese in medium bowl; mix until blended.
11. Gently stir in crabmeat.
12. Melt remaining butter; brush onto mushroom caps.
13. Fill with cream cheese mixture; place, filled sides up, in shallow baking dish.
14. Bake 18 to 20 min.
15. or until heated through.

mushrooms, butter, green onion, bread crumbs, cream cheese, crabmeat

Taken from www.kraftrecipes.com/recipes/crabmeat-stuffed-mushrooms-174391.aspx (may not work)