Mediterranean Stuffed Mushrooms

• 16 large fresh mushrooms (1 lb.)
• 1 Tbsp. olive oil
• 1/4 cup finely chopped oil-packed sun-dried tomatoes
• 1/2 cup panko bread crumbs
• 1 green onion, thinly sliced
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
• 1 Tbsp. chopped fresh basil

1. Remove stems from mushrooms; finely chop enough stems to measure 1/4 cup.
2. Discard remaining stems or refrigerate for another use.
3. Heat oil in medium skillet on medium-high heat.
4. Add chopped stems and tomatoes; cook and stir 2 to 4 min.
5. or until mushrooms are tender.
6. Add bread crumbs and onions; cook and stir 1 min.
7. Remove from heat; cool 10 min.
8. Heat oven to 400 degrees F. Reserve 1/4 cup crumb mixture.
9. Mix cream cheese, shredded cheese and basil in medium bowl until blended.
10. Stir in remaining crumb mixture; spoon into mushroom caps, adding about 1 Tbsp.
11. to each.
12. Place on foil-covered rimmed baking sheet; sprinkle with reserved crumb mixture.
13. Bake 15 to 20 min.
14. or until heated through.

mushrooms, olive oil, tomatoes, bread crumbs, green onion, philadelphia cream cheese, three cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/mediterranean-stuffed-mushrooms-155576.aspx (may not work)