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1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
1 1/2 cups water
40 medium mushrooms, cleaned
2 tablespoons butter
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup KRAFT 100% Grated Parmesan Cheese
Preheat oven to 400 degrees F. Mix stuffing mix and hot water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in large skillet on medium heat. Add chopped stems and the garlic; cook and stir until tender. Add to prepared stuffing along with the spinach and cheeses; mix well.
Spoon evenly into mushroom caps. Place, filled-sides up, in shallow baking pan.
Bake 20 min. or until mushrooms are tender and filling is heated through.
Yield: 40 servings (Serving size: 40 servings, 1 mushroom each)
1 1/2 cups water
40 medium mushrooms, cleaned
2 tablespoons butter
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup KRAFT 100% Grated Parmesan Cheese
Preheat oven to 400 degrees F. Mix stuffing mix and hot water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in large skillet on medium heat. Add chopped stems and the garlic; cook and stir until tender. Add to prepared stuffing along with the spinach and cheeses; mix well.
Spoon evenly into mushroom caps. Place, filled-sides up, in shallow baking pan.
Bake 20 min. or until mushrooms are tender and filling is heated through.
Yield: 40 servings (Serving size: 40 servings, 1 mushroom each)
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