Let's whip it up
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These aren't your usual stuffed mushroom appetizer. These mushrooms are stuffed with flavor thanks to spicy Mexican chorizo and crushed RITZ Garlic Butter Crackers.
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Heat oven to 400°F.
Remove stems from 24 of the largest mushrooms; finely chop removed stems and any remaining mushrooms. Place mushroom caps, rounded sides down, on parchment-covered rimmed baking sheet.
Crumble sausage into medium nonstick skillet; cook on medium heat 5 to 7 min. or until done, stirring occasionally. Add onions and chopped mushrooms; cook and stir 3 to 4 min. or until tender. Remove from heat. Add cream cheese; stir until melted. Stir in 1/4 cup cracker crumbs.
Spoon sausage mixture into mushroom caps, adding about 1 Tbsp. sausage mixture to each cap. Sprinkle with remaining cracker crumbs.
Bake 25 min. or until heated through.
Sprinkle with cilantro. Serve with lime wedges.
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