Directions

1. 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.
2. 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.
3. Bake 25 min. or until heated through; sprinkle with remaining parsley.
4. Note: 
For best results, use mushrooms with caps that are about 2 inches in diameter. 

5. 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. 

6. Nutrition Bonus: 
These low-sodium appetizers can be part of a healthful eating plan.