Double-Cheese Stuffed Mushrooms

• 16 large fresh mushrooms (1-1/2 lb.)
• 2 Tbsp. butter
• 2 Tbsp. finely chopped onions
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
• 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 350F.
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 butter 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 3 ingredients and half each of the cracker crumbs and parsley; spoon into mushroom caps.
11. Top with remaining crumbs.
12. Bake 25 min.
13. or until heated through; sprinkle with remaining parsley.

mushrooms, butter, onions, parmesan cheese, philadelphia chive , ground black pepper, crackers, fresh parsley

Taken from www.kraftrecipes.com/recipes/double-cheese-stuffed-mushrooms-138403.aspx (may not work)