Appetizers

Stuffed Portobello Mushrooms

photo by:kraft

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 t...read more

posted by

pixie101273

on 11/22/2010

time

prep:

5 min

total:

15 min

servings

total:

2 servings, 1 topped mushroom each

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What You Need

whole portobello mushroom caps

Tbsp. butter

tsp. minced fresh garlic

slices tomato

large fresh basil leaves

slices OSCAR MAYER Deli Fresh Slow Roasted Roast Beef

Tbsp. water

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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pixie101273

posted:11/22/2010

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)

SharonKraft

posted:1/13/2010

Very nice variation for lunch.

mlv428

posted:10/12/2006

I did not care for the deli style roast beef on this. Maybe leftover roast beef from home would have made it better.

mrsmeat

posted:6/8/2006

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.

chrisbarnes

posted:3/4/2006

This was wonderful. I will definately make it again. So easy and sooo good, and would make a great "company" dish.

dejarvis

posted:2/3/2006

fantastic

Suzysimms

posted:1/19/2006

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