Savory Herb-Stuffed Shrooms

Yield: 24 appetizers

24 medium mushrooms, about 1 lb

6 tblsp reduced-fat stick margarine

1 small onion, chopped

1/4 tsp garlic powder, or 2 cloves garlic, minced

1 (3 oz) package low-fat cream cheese, softened

3 tblsp grated Parmesan

2 tblsp chopped fresh parsley leaves, or 2 tsp dried parsley flakes

1 cup packaged  herb-seasoned stuffing croutons

Preheat oven 425F.

Remove stems from mushrooms. Chop enough stems to make 1 cup. melt 2 tblsp margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tblsp stuffing mixture into each mushroom cap. Bake until heated through.