1. Preheat oven to 400 degrees F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use.
2. Melt butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet.
3. Bake 15 min. or until heated through.

Yield: 20 servings

Still Hungry

Everyone has their favorite stuffed mushroom appetizer, but with its rich buttery flavor and crispy topping, this simple recipe will undoubtedly rise to the top of your list.

Notes:

Substitute

Prepare as directed, using RITZ Reduced Fat Crackers and KRAFT Reduced Fat Parmesan Style Grated Topping.

Make Ahead

Mushrooms can be stuffed several hours in advance. Cover and refrigerate until ready to serve. Uncover and bake at 400 degrees F for 20 min. or until heated through.