Nut-Topped Stuffed Mushrooms

• 1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread, softened
• 1 medium red pepper, chopped
• 4 green onions, sliced
• 1 tsp. garlic powder
• 1 tsp. Italian seasoning
• 8 medium portobello mushrooms, stems removed
• 1/4 cup chopped PLANTERS Mixed Nuts

1. Preheat oven to 350F.
2. Mix cheese, red pepper, onions and seasonings.
3. Spoon evenly into mushroom caps; top with nuts.
4. Bake 20 minutes or until nuts are golden brown.
5. Serve warm.

cream cheese, red pepper, green onions, garlic powder, italian seasoning, portobello mushrooms, nuts

Taken from www.kraftrecipes.com/recipes/nut-topped-stuffed-mushrooms-74846.aspx (may not work)