Creamy Stuffed Mushrooms

• 1-1/2 lb. mushrooms, cleaned
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped onion
• 1 tsp. dried oregano leaves
• 2 Tbsp. margarine
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1/4 tsp. salt

1. Remove stems from mushrooms.
2. Chop enough stems to measure 1/2 cup.
3. Cook and stir stems, pepper, onion and oregano in margarine in medium skillet on medium heat until tender.
4. Stir in sour cream, Parmesan cheese and salt.
5. Spoon into mushroom caps.
6. Place in 15x10x1-inch baking pan.
7. Bake at 350F for 10 to 12 minutes or until thoroughly heated.

mushrooms, green pepper, onion, oregano, margarine, s, parmesan cheese, salt

Taken from www.kraftrecipes.com/recipes/-17607.aspx (may not work)