Gabe's Favorite Portobello Mushrooms

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Recipe by Kraft

Prep Time

5
min.

Total Time

9
min.

Servings

4 servings, 1 mushroom each

Sun-dried tomatoes, balsamic vinegar, olive oil and Parmesan give these stuffed portobello mushrooms their distinctive flavor.

What You Need

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4 medium portobello mushroom caps, cleaned
12 small sun-dried tomatoes
2 Tbsp. olive oil
2 Tbsp. HEINZ Balsamic Vinegar
1/4 cup KRAFT Grated Parmesan Cheese

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Make It

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Place mushroom caps, top sides down, in microwaveable 9-inch square dish; top each with 3 tomatoes.
Drizzle with oil and vinegar; sprinkle with cheese.
Microwave on HIGH 4 min. or until heated through.

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Kitchen Tips
Nutrition

Use Your Oven

Assemble as directed; place in 9-inch square baking dish. Bake at 350°F for 10 to 12 min. or until heated through.

Servings

4 servings, 1 mushroom each

Nutritional Information

Serving Size 4 servings, 1 mushroom each
AMOUNT PER SERVING
Calories	120

Total fat	9g
Saturated fat	2.5g
Cholesterol	10mg
Sodium	240mg
Carbohydrate	6g
Dietary fiber	1g
Sugars	3g
Protein	5g
% Daily Value
Vitamin A	2 %DV
Vitamin C	6 %DV
Calcium	10 %DV
Iron	4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by bharris01 from I saw this recipe in the magazine and made it. I saw this recipe in the magazine and made it. I wasn't overly thrilled with it (only because I am not a mushroom fan at all) but liked it pretty well. My best friend and my family loved it and have asked me to make it many times. I've made it several times, adding both procuitto and shaved deli ham. It's really good that way, too. It cuts down some of the mushroom-iness.

Date published: 2006-10-19

Rated 4 out of 5 by moosejulie from I loved this recipe! I loved this recipe! It was so easy to make and so quick. The plate of these disappeared quickly when I put them out. My only recommendations would be to use baby portobellos so they are more bite-sized, or to slightly reduce the amount of basalmic vinegar & oil used so it doesn't squirt people when they bite into a medium sized mushroom.

Date published: 2006-12-27

Rated 4 out of 5 by mandy714 from I 'bammed' it up a bit as my husband likes his food somewhat spicy---added a bit of hot asian peanut... I 'bammed' it up a bit as my husband likes his food somewhat spicy---added a bit of hot asian peanut oil to the 'drizzle', used our garden tomatoes, added slices of onion and red pepper, with a dash of red chili pepper. He loved it! Will definitely make it again for him.

Date published: 2007-07-31

Rated 5 out of 5 by illumined from These are very, very good and easy to make. These are very, very good and easy to make. I used the "oven" method as I'm not usually a fan of how things taste when cooked in the microwave. Delicious!

Date published: 2008-03-25

Rated 5 out of 5 by boosha1 from Gabe is my husband. Gabe is my husband. He loves this recipe. It was in the Summer 04 issue of Food and Family magazine. I'm so glad that it was a hit for so many people.

Date published: 2005-09-22

Rated 5 out of 5 by spacity from Experimented W/ close friends that we dine w/ frequently. Experimented W/ close friends that we dine w/ frequently. Everyone loved it. Glad I found the recipe again, I had misplaced it.

Date published: 2005-05-19

Rated 1 out of 5 by kymmy6 from Yuck! Yuck! I made these in the oven, so maybe that makes a difference. They just tasted like mushrooms with vinegar on them.

Date published: 2004-12-21

Rated 4 out of 5 by John90751 from The crowd loved this one. The crowd loved this one. This is a hard one to mess up making.

Date published: 2005-08-25