Crabmeat-Stuffed Mushrooms

• 12 large fresh mushrooms
• 2 Tbsp. sliced green onion
• 3 Tbsp. butter or margarine, divided
• 3 Tbsp. fresh bread crumbs
• 3 oz. PHILADELPHIA Cream Cheese, softened
• 1 pkg. (6 oz.) frozen crabmeat, thawed, drained and flaked

1. Preheat oven to 350F.
2. Remove mushroom stems; chop enough stems to measure 1/3 cup.
3. Cook and stir chopped stems and onion in 1 Tbsp.
4. of the butter in medim skillet until tender.
5. Stir in bread crumbs.
6. Add to cream cheese in medium bowl; mix until well blended.
7. Gently stir in crabmeat.
8. Melt remaining 2 Tbsp.
9. butter; brush evenly onto mushroom caps.
10. Fill caps with cream cheese mixture; place, filled sides up, in shallow baking dish.
11. Bake 18 to 20 minutes or until heated through.

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

Taken from www.kraftrecipes.com/recipes/crabmeat-stuffed-mushrooms-51832.aspx (may not work)