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Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms recipe
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 more
posted by
on 11/22/2010
5 min
15 min
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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