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Little Stuffed Mushrooms

Little Stuffed Mushrooms recipe
photo by:kraft
We really love this recipe which was originally developed using our recently discontinued FRESH TAKE Cheese Bread Crumb Mix. You can still make this tasty recipe with our more
10 min
30 min
30 servings
More great cheese recipes

What You Need

pkt.  SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
cup  KRAFT Shredded Italian* Five Cheese Blend
cup  KRAFT Seasoned Grated Parmesan Cheese Rosemary & Garlic
medium  fresh mushrooms (about 1 lb.)
 plum tomato, finely chopped

Make It

HEAT oven to 350ºF.

COMBINE coating mix and cheeses.

REMOVE and discard stems from mushrooms. Place caps, top sides down, on baking sheet sprayed with cooking spray; fill with cheese mixture.

BAKE 20 min. or until heated through. Top with tomatoes.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

We revised this recipe to use KRAFT Shredded Cheese, SHAKE 'N BAKE Coating Mix and seasonings. Our Kraft Kitchens team has developed substitutions for the entire FRESH TAKE lineup so that you can continue to enjoy the great taste of these products. Click here for our Rosemary Roasted Garlic substitution guide.
How to Prepare Mushrooms for Stuffing
To make more room in the mushroom caps for stuffing, remove the mushroom stems, then use the small end of a melon baller to scoop a little extra mushroom flesh from the bottom side of each cap.
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