Italian-Style Stuffed Mushrooms

This recipe is from www.icantbelieveitsnotbutter.com.

• Ready In: 57 mins
• Serves: 20

Ingredients

• 2  lbs fresh large mushrooms (about 2-in. ea.)
• 1⁄2 cup I Can't Believe It's Not Butter® Spread, spread
• 1⁄3 cup  chopped onion
• 1  tablespoon  chopped garlic
• 1  cup  Italian seasoned breadcrumbs
• 2⁄3 cup  shredded mozzarella cheese (about 2-1/2 oz.)
• 1⁄4 cup  grated parmesan cheese
• 2  tablespoons  chopped fresh parsley
• 1  tablespoon red wine vinegar
• 1⁄8 teaspoon ground black pepper
• 1⁄4 teaspoon salt

Directions

1. Preheat oven to 400°. Remove and chop mushroom stems.
2. 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.
3. 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.