Serve our Double-Cheese Stuffed Mushrooms Recipe right out of the oven for the best results. Sure, Parmesan and a cream cheese spread are the stars of our Double-Cheese Stuffed Mushrooms Recipe. However, butter, pepper and parsley play a part in our Double-Cheese Stuffed Mushrooms Recipe as well.
What You Need
Original recipe yields 16 servings
16 large fresh mushroom s (1-1/2 lb.)
2 Tbsp. butter
2 Tbsp. finely chopped onion s
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
Remove stems from mushrooms; set aside. Use melon baller to carefully scoop small amount of flesh from each mushroom cap. Finely chop removed flesh and stems. Place caps, hollowed-sides up, on parchment-covered rimmed baking sheet.
Melt butter in large skillet on medium heat. Add chopped flesh, stems and onions; cook and stir 5 min. or until tender. Remove from heat. Stir in next 3 ingredients and half each of the cracker crumbs and parsley; spoon into mushroom caps. Top with remaining crumbs.
Bake 25 min. or until heated through; sprinkle with remaining parsley.
For best results, use mushrooms with caps that are about 2 inches in diameter.
How to Easily Stuff the Mushrooms
When preparing the mushrooms for stuffing, remove the stems, then use a melon baller to carefully scoop a small amount of flesh from each cap. Then, use the melon baller to portion the filling into the caps.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.