Take a classic dip and put it inside flavorful stuffed portobello mushrooms. That's the brilliant idea behind our Artichoke-Stuffed Portobello Mushrooms.
What You Need
Original recipe yields 8 servings
1 can (14 oz.) artichoke hearts, well drained, finely chopped
3/4 cup KRAFT Shredded Parmesan Cheese
1/2 cup KRAFT Real Mayo Mayonnaise
1 clove garlic, minced
4 portobello mushrooms, stems and gills removed
1/4 cup KRAFT Italian Roasted Red Pepper Dressing
1 small plum tomato, seeded, finely chopped
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Let's Make It
Heat greased grill to medium heat.
Combine first 4 ingredients.
Brush both sides of mushroom caps with dressing.
Grill, top sides up, 5 min.; turn. Top with artichoke mixture; grill 5 min. or until mushrooms are tender and filling is heated through.
Sprinkle with tomatoes.
Substitute 16 large fresh mushrooms for the portobello mushrooms.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* 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.