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Grilled Spinach-Stuffed Portobello Mushrooms

Grilled Spinach-Stuffed Portobello Mushrooms recipe
photo by:kraft
15 min
37 min
32 servings
More great cheese recipes

What You Need

 portobello mushrooms ( 3- to 4-inch diameter)
Tbsp.  olive oil
pkg.  (6 oz.) FRESH TAKE Italian Parmesan Recipe Cheese Breadcrumb Mix
cups  loosely packed baby spinach leaves, finely chopped
cup  roasted red pepper strips

Make It

HEAT grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.

REMOVE stems from mushrooms; scrape off gills. Brush outsides of mushroom caps with oil. Combine remaining ingredients; spoon into caps.

COVER grill grate (over unlit burner) with foil. Place mushrooms on foil; cover grill with lid. Grill 18 to 22 min. or until mushrooms are tender and filling is heated through, monitoring for consistent grill temperature. Cut into wedges.

Kraft Kitchens Tips

Special Extra
Drain and flake 1 can (4.25 oz.) lump crabmeat. Add to spinach mixture before spooning into mushroom caps. Continue as directed.
How to Scrape the Mushroom Gills
The gills of the portobello mushrooms are the black linings on the undersides of the mushrooms. Use a spoon to carefully scrape them off the caps.
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