Nut-Topped Stuffed Mushrooms

• 1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 1 red pepper, chopped
• 4 green onions, sliced
• 1 tsp. garlic powder
• 1 tsp. Italian seasoning
• 8 portobello mushrooms, stems removed
• 1/4 cup chopped PLANTERS Mixed Nuts

1. Heat oven to 350F.
2. Mix reduced-fat cream cheese, peppers, onions and seasonings.
3. Spoon into mushroom caps; top with nuts.
4. Bake 20 min.
5. or until filling is heated through and nuts are golden brown.

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

Taken from www.kraftrecipes.com/recipes/nut-topped-stuffed-mushrooms-75121.aspx (may not work)