White Cheddar Merlot Stuffed Mushrooms

1 package Laurie’s Kitchen™ White Cheddar Merlot Dip Mix
16 oz softened cream cheese
24 large mushrooms
½ cup milk
1 cup breadcrumbs
½ cup margarine, melted
1-2 Tbsp Parsley, chopped

Preheat oven to 375° Fahrenheit.
Combine seasoning and softened cream cheese. Blend well and refrigerate 30 minutes. Measure bread crumbs in a separate bowl; set aside. De-stem mushrooms, wash and pat dry. Spoon prepared cream cheese mixture into mushroom caps. Toss mushrooms with milk to coat. Drain, and then toss with bread crumbs to coat evenly. Place mushrooms on non-stick baking pan and drizzle with melted margarine. Sprinkle coated mushrooms with parsley. Bake 20-25 minutes or until bread crumbs are lightly brown. Let stand 10 minutes before serving.