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Appetizers

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms recipe
photo by:kraft
time
prep:
5 min
total:
15 min
servings
total:
2 servings, 1 topped mushroom each
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What You Need

2
whole  portobello mushroom caps
1
Tbsp.  butter
1
tsp.  minced fresh garlic
2
slices  tomato
4
large  fresh basil leaves
12
slices  OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
1
Tbsp.  water
2
slices  KRAFT Provolone Cheese

Make It

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.

Kraft Kitchens Tips

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.
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