Spicy Cream Cheese & Parmesan Stuffed Mushrooms

1. 1

   Heat oven to 350 degrees F.

2. 2

   Remove stems from mushrooms; set aside.

3. 3

   Use melon baller to carefully scoop small amount of flesh from each mushroom cap.

4. 4

   Finely chop removed mushroom flesh and stems.

5. 5

   Place caps, hollowed sides up, on parchment-covered rimmed baking sheet.

6. 6

   Melt margarine in large skillet on medium heat.

7. 7

   Add onions and chopped mushrooms; cook and stir 5 min.

8. 8

   or until tender.

9. 9

   Remove from heat.

10. 10

    Stir in next 2 ingredients, and half each of the cracker crumbs and parsley.

11. 11

    Use melon baller to portion filling into caps; top with remaining crumbs.

12. 12

    Bake 25 min.

13. 13

    or until heated through.

14. 14

    Sprinkle with remaining parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.