Spicy Cream Cheese & Parmesan Stuffed Mushrooms

• 16 large fresh mushrooms (1-1/2 lb.)
• 1 Tbsp. butter
• 2 Tbsp. finely chopped onions
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1/4 cup PHILADELPHIA Spicy Jalapeno Cream Cheese Spread
• 14 RITZ Crackers, divided
• 1 Tbsp. finely chopped fresh parsley, divided

1. Heat oven to 350 degrees F.
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 mushroom flesh and stems.
5. Place caps, hollowed sides up, on parchment-covered rimmed baking sheet.
6. Melt margarine in large skillet on medium heat.
7. Add onions and chopped mushrooms; cook and stir 5 min.
8. or until tender.
9. Remove from heat.
10. Stir in next 2 ingredients, and half each of the cracker crumbs and parsley.
11. Use melon baller to portion filling into caps; top with remaining crumbs.
12. Bake 25 min.
13. or until heated through.
14. Sprinkle with remaining parsley.

mushrooms, butter, onions, parmesan cheese, philadelphia, crackers, fresh parsley

Taken from www.kraftrecipes.com/recipes/spicy-cream-cheese-parmesan-stuffed-mushrooms-157663.aspx (may not work)