Try Gabe's Favorite Portobello Mushrooms. Balsamic vinegar, olive oil and Parmesan give these stuffed portobello mushrooms their distinctive flavor.
What You Need
Original recipe yields 4 servings
4 medium portobello mushroom caps, cleaned
12 small sun-dried tomatoes
2 Tbsp. olive oil
2 Tbsp. HEINZ Balsamic Vinegar
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Place mushroom caps, top sides down, in microwaveable 9-inch square dish; top each with 3 tomatoes.
Drizzle with oil and vinegar; sprinkle with cheese.
Microwave on HIGH 4 min. or until heated through.
Use Your Oven
Assemble as directed; place in 9-inch square baking dish. Bake at 350°F for 10 to 12 min. or until heated through.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 mushroom 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.