Cheese ‘n Bacon Stuffed Mushrooms

what you need

12 large fresh mushrooms (1 lb.)
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 clove garlic, minced
4 slices  OSCAR MAYER Bacon, cooked, crumbled
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp.  chopped fresh parsley

make it

HEAT oven to 350°F.

REMOVE stems from mushrooms; discard or reserve for another use.

MIX remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.

BAKE 18 to 20 min. or until heated through.

kraft kitchens tips

VARIATION
Prepare using PHILADELPHIA Neufchatel Cheese, OSCAR MAYER Turkey Bacon and KRAFT 2% Milk Shredded Cheddar Cheese.
SPECIAL EXTRA
Sprinkle with paprika before baking.
Calories
 70
Total fat
 6 g
Saturated fat
 3.5 g
Cholesterol
 20 mg
Sodium
 115 mg
Carbohydrate
 1 g
Dietary fiber
 0 g
Sugars
 1 g
Protein
 3 g
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1 Response to Cheese ‘n Bacon Stuffed Mushrooms

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