Comida Kraft
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Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms is rated 4.285714285714286 out of 5 by 7.
Prep Time
5
min.
Total Time
15
min.
Servings

2 servings, 1 topped mushroom each

These Stuffed Portobello Mushrooms are surprisingly hearty, thanks to sliced roast beef and warm, melted Provolone.

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What You Need

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Make It

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  • Remove and discard stems from mushrooms. Clean mushroom caps by wiping with a clean, damp kitchen towel.
  • Melt butter in medium skillet on medium heat. Add garlic; cook and stir 1 min. or until tender. Add mushroom caps, with top-sides down, to skillet; top evenly with tomatoes, basil and meat. Add water to skillet; cover. Reduce heat to medium-low. Cook 8 min. or until mushrooms are tender
  • Place 1 cheese slice on each topped mushroom; cover. Remove from heat. Let stand 1 min. or until cheese begins to melt.

Serving Suggestion

Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal.

Use Your Grill

Omit water. Preheat greased grill to medium heat. Top mushrooms with tomatoes, basil and meat as directed. Grill 10 min. or until mushrooms begin to soften. Top with cheese. Remove from grill. Let stand until cheese begins to melt.

Stuffed Portabello Appetizers

Prepare as directed. Place on paper towels to absorb excess moisture. Garnish with paprika and chopped fresh parsley. Cut each mushroom into 6 wedges. Makes 12 servings, 1 wedge each.

Servings

  • 2 servings, 1 topped mushroom each

Nutritional Information

Serving Size 2 servings, 1 topped mushroom each
AMOUNT PER SERVING
Calories 250
Total fat 16g
Saturated fat 9g
Cholesterol 65mg
Sodium 790mg
Carbohydrate 8g
Dietary fiber 2g
Sugars 0g
Protein 21g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 20 %DV
Iron 10 %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 5 out of 5 by from This is an awesome recipe-I changed a few things though- I used can tomatoes with garlic and basil... This is an awesome recipe-I changed a few things though- I used can tomatoes with garlic and basil already in them...omitted the butter--I just steam the mushrooms in the tomatoes(with the juice) and the meat until they are cooked and warm...then put the cheese on at the end to melt...quick, easy, healthy and very good!(oh and I use 1 piece of cheese per mushroom)
Date published: 2010-11-23
Rated 5 out of 5 by from made this last night - deliciously DIFFERENT. made this last night - deliciously DIFFERENT. would double the recipe next time. i also used cilantro instead of basil, very tasty. would make a great hearty hot appetizer as well.
Date published: 2006-06-08
Rated 4 out of 5 by from We've usually fixed our stuffed mushrooms on the grill so this was a nice alternative during the... We've usually fixed our stuffed mushrooms on the grill so this was a nice alternative during the cold winter months. Very easy to fix and extremely nutritious
Date published: 2006-01-19
Rated 5 out of 5 by from This was wonderful. This was wonderful. I will definately make it again. So easy and sooo good, and would make a great "company" dish.
Date published: 2006-03-05
Rated 2 out of 5 by from I did not care for the deli style roast beef on this. I did not care for the deli style roast beef on this. Maybe leftover roast beef from home would have made it better.
Date published: 2006-10-12
Rated 4 out of 5 by from Very nice variation for lunch. Very nice variation for lunch.
Date published: 2010-01-13
Rated 5 out of 5 by from fantastic fantastic
Date published: 2006-02-03
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