Stuffed Mushrooms - cooking recipe

Ingredients

1 lb. medium mushrooms
2 Tbsp. Parkay margarine
1 (8 oz.) container soft Philadelphia brand cream cheese with chives and onions
1/2 c. (2 oz.) Kraft 100% grated Parmesan cheese
2 Tbsp. dry bread crumbs

Preparation

Heat oven to broil.
Remove mushroom stems; chop enough stems to make 1/4 cup.
Saute mushroom caps in margarine 5 minutes.
Mix soft cream cheese, Parmesan cheese and bread crumbs until well blended; stir in chopped stems.
Fill mushroom caps.
Broil until browned.
Makes about 2 1/2 dozen.