Italian-Style Stuffed Mushrooms
- Preheat oven to 400°. Remove and chop mushroom stems.
- In 12-inch skillet, melt I Can't Believe It's Not Butter! ® Spread over medium-high heat and cook mushroom stems and onion, stirring occasionally, 5 minutes or until tender. Add garlic and cook 30 seconds. In medium bowl, pour mushroom mixture over bread crumbs. Stir in cheeses, parsley, vinegar and pepper.
- On baking sheet, arrange mushroom caps, then sprinkle with salt. Evenly spoon mushroom mixture into mushroom caps. Bake 25 minutes or until mushrooms are tender and golden.