HEAT oven to 350°F.
MELT margarine in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently. Add cream cheese spread and Parmesan; cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside.
UNROLL dough into 2 long rectangles; firmly press perforations and seams together to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups. Firmly press dough onto bottom and up side of each cup. Spoon about 1-1/2 tsp. mushroom mixture into each cup.
BAKE 10 to 12 min. or until golden brown. Sprinkle with parsley. Cool in pan 5 min. before serving.