Easy PHILADELPHIA Stuffed Mushrooms

• 36 fresh mushrooms (about 1-1/2 to 2-inch diameter)
• 1-1/4 cups (about 1/2 of 6-oz. pkg.) STOVE TOP Stuffing Mix for Chicken
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/4 cup KRAFT Real Mayo Mayonnaise
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1 pkt. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
• 2 Tbsp. dried minced onion
• 3 Tbsp. butter, melted
• 1 Tbsp. chopped fresh parsley
• 1/8 tsp. ground red pepper (cayenne)

1. Heat oven to 350 degrees F.
2. Remove and discard mushroom stems.
3. Place stuffing mix in small bowl.
4. Mix cream cheese, mayo, Parmesan, dressing mix and onion until blended.
5. Fill mushroom caps with cream cheese mixture.
6. Dip tops, 1 at a time, in stuffing mix; place, cream cheese sides up, on rimmed baking sheet.
7. Drizzle with butter.
8. Bake 30 min.
9. Sprinkle with parsley and red pepper.

mushrooms, stove, philadelphia cream cheese, mayonnaise, parmesan cheese, seasons italian dressing, onion, butter, parsley, ground red pepper

Taken from www.kraftrecipes.com/recipes/easy-philadelphia-stuffed-mushrooms-186974.aspx (may not work)