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Mediterranean Stuffed Mushrooms

Mediterranean Stuffed Mushrooms recipe
photo by:kraft
Large fresh mushrooms are stuffed with sun-kissed Mediterranean ingredients, including basil, sun-dried tomatoes and olive oil.
30 min
1 hr
16 servings

What You Need

large  fresh mushrooms (1 lb.)
Tbsp.  olive oil
cup  finely chopped oil-packed sun-dried tomatoes
cup  panko bread crumbs
 green onion, thinly sliced
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
cup  KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
Tbsp.  chopped fresh basil

Make It

REMOVE stems from mushrooms; finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.

HEAT oil in medium skillet on medium-high heat. Add chopped stems and tomatoes; cook and stir 2 to 4 min. or until mushrooms are tender. Add bread crumbs and onions; cook and stir 1 min. Remove from heat; cool 10 min.

HEAT oven to 400º F. Reserve 1/4 cup crumb mixture. Mix cream cheese, shredded cheese and basil in medium bowl until blended. Stir in remaining crumb mixture; spoon into mushroom caps, adding about 1 Tbsp. to each. Place on foil-covered rimmed baking sheet; sprinkle with reserved crumb mixture.

BAKE 15 to 20 min. or until heated through.

Kraft Kitchens Tips

How to Easily Stuff the Mushrooms
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. Then, use the melon baller to easily scoop the filling into the mushrooms.
For best results, use mushrooms with caps that are about 1-1/2 to 2 inches in diameter.
Make Ahead
These delicious mushrooms can be stuffed in advance. Refrigerate several hours before baking as directed, increasing the baking time if necessary until mushrooms are heated through.
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