We never met a stuffed mushroom we didn't like. But these grilled portobellos, stuffed with peppers and feta, are truly outstanding.
What You Need
Original recipe yields 8 servings
1/2 cup chopped roasted red pepper s
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/8 tsp. black pepper
2 portobello mushroom s (1-1/4 lb.)
2 Tbsp. KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
1 clove garlic, minced
2 Tbsp. chopped fresh basil
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Let's Make It
Heat greased grill to medium heat.
Combine first 4 ingredients.
Use spoon to remove stems and brown gills from undersides of mushroom caps; discard. Mix dressing and garlic; brush onto both sides of mushroom caps.
Grill, top-sides up, 5 min.; turn. Top with vegetable mixture; grill 5 min. or until mushrooms are tender and cheese is melted. Sprinkle with basil.
Prepare using ATHENOS Crumbled Feta Cheese with Basil & Tomato.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.