Double-Cheese Stuffed Mushrooms

Dish type
Ready in
45 mins


  • 1 large fresh mushrooms (1-1/2 lb.)
  • 2 Tbsp. butter
  • 2 Tbsp. finely chopped onions
  • 1/2 Cup KRAFT Grated Parmesan Cheese
  • 1/4 Cup PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 1/8 tsp. ground black pepper
  • 14 RITZ Crackers, finely crushed (about 1/2 cup), divided
  • 1 Tbsp. finely chopped fresh parsley, divided


Prep Time
20 mins
Ready in
45 mins
  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.

Nutritional Information

Per Serving
Calories 60, Total Fat 4.5g, Saturated Fat 2.5g, Cholesterol 10mg, Sodium 115mg, Carbohydrate 3g, Protein 3g protein
Total Fat4.5g
Saturated Fat2.5g
Fiberless than 1g
Sugarsless than 1g sugars
Protein3g protein
Vitamin A4%DV
Vitamin C0%DV