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2 servings, 1 topped mushroom each
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Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal.
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.
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.
* 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.
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)
Very nice variation for lunch.