Serve these Ham and Cheese Stuffed Mushrooms as your appetizer tonight! Garnish the Ham and Cheese Stuffed Mushrooms with a sprinkle of paprika.
What You Need
Original recipe yields 12 servings
1 Tbsp. butter
1 clove garlic, minced
2 portobello mushrooms, gills and stems removed
2 small tomato slices
12 baby spinach leaves
12 slices OSCAR MAYER Deli Fresh Smoked Ham
1 Tbsp. water
1/2 cup KRAFT Finely Shredded Cheddar Cheese
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Let's Make It
Melt butter in medium skillet on medium heat. Add garlic; cook and stir 1 min. or until tender.
Add mushroom caps, top sides down, to skillet; top with tomatoes, spinach and ham. Add water to skillet; cover. Cook on medium-low heat 8 min. or until mushrooms are tender. Top with cheese. Remove from heat.
Let stand, covered, 1 min. or until cheese begins to melt. Cut each mushroom into 6 wedges to serve.
Before cutting mushrooms to serve, place mushrooms on paper towels to absorb excess moisture.
Use Your Grill
Omit water. Heat greased grill to medium heat. Top mushrooms with tomatoes, spinach and ham 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 Portobello Dinner
Prepare recipe as directed doubling ingredients. Do not cut mushrooms into wedges. Makes 4 servings, 1 whole stuffed mushroom each. Serve as a main dish with a mixed green salad for a quick-and-tasty weekday meal.
Garnish with a sprinkle of paprika and chopped fresh parsley.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* 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.