Cheese & Garlic Baked Portobellos

• 2-1/4 cups Cheez Whiz Cheese Spread
• 1-1/2 cups Philadelphia Cream Cheese Spread (FS), softened
• 3/4 cup Italian parsley, finely chopped, divided
• 3 Tbsp. jalapeno peppers, finely chopped
• 1 Tbsp. Minced garlic
• 24 each Small portobello mushrooms, stems and gills removed

1. Beat Cheez Whiz and cream cheese with electric mixer 1 min.
2. or until smooth.
3. Stir in 1/2 cup (125 mL) parsley (or 3 Tbsp.
4. 45 mL parsley for trial recipe), jalapenos and garlic until well combined.
5. Mixture can be refrigerated up to 2 days before using.
6. Place mushrooms, stem-side down, on parchment paper-lined baking sheets.
7. Bake in 350 degrees F (180 degrees C) standard oven 15 min.
8. or until tender.
9. Cool to room temperature.
10. For each serving: Fill 1 mushroom cap with 3 Tbsp.
11. (45 mL) cheese mixture; place on parchment paper-lined baking sheet.
12. Bake in 350 degrees F (180 degrees C) standard oven 5 to 10 min.
13. or until heated through.
14. Sprinkle with 1/2 tsp.
15. (2 mL) parsley.
16. Serve immediately.

philadelphia cream cheese, italian parsley, jalapeno peppers, garlic, portobello mushrooms

Taken from www.kraftrecipes.com/recipes/cheese-garlic-baked-portobellos-181129.aspx (may not work)