Bacon, onions, hot dogs, plum tomatoes and more are stuffed into portobello mushrooms in this easy, yet elegant, dish.
What You Need
Original recipe yields 6 servings
3 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1/2 small onion, sliced lengthwise
2 cloves garlic, minced
3 OSCAR MAYER Wieners, sliced
3 plum tomato es, chopped
1 serrano chile, stemmed, chopped
1/2 tsp. dried Mexican oregano
6 portobello mushroom s (2-1/4 lb.)
1 Tbsp. KRAFT Balsamic Vinaigrette Dressing
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Let's Make It
Cook and stir bacon in large skillet until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet; wipe skillet with additional paper towels. Add onions, garlic and wieners to skillet; cook 8 min., stirring frequently. Add tomatoes, chiles and oregano; cook 5 min., stirring occasionally. Stir in bacon. Remove from heat; cover to keep warm.
Heat grill pan on medium-high heat. Brush mushrooms with dressing. Add to pan; cook 12 to 15 min. or until tender, turning occasionally.
Place mushrooms, rounded sides down, on platter; top with wiener mixture.
For a filling with more kick, use 2 chopped serrano chiles. Or for a milder filling, remove the seeds from the serrano chile before chopping.
How to Clean Mushrooms
Use a damp paper or cloth towel to gently wipe dirt off mushrooms. Or, rinse briefly under cold running water, then pat dry with towel.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 3g
* 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.