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Grilled Stuffed Portobello Mushrooms

Grilled Stuffed Portobello Mushrooms recipe
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photo by:
kraft
recipe by: kraft

What You Need

1/2 cup chopped roasted red peppers
1/2 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese
1/2 cup Kraft Part Skim Mozzarella Shredded Cheese
1/8 tsp. black pepper
2 portobello mushrooms (1-1/4 lb./565 g)
2 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1 clove garlic, minced
2 Tbsp. chopped fresh basil

Make It

HEAT barbecue 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.

kraft kitchens tips

How to Purchase and Store Mushrooms
Look for fresh mushrooms that are blemish-free, without slimy spots or signs of decay. When sealed in plastic, mushrooms quickly become slimy and moldy. Remove from carton and refrigerate, unwashed, in a paper bag. The paper absorbs excess moisture and allows the mushrooms to breathe. Or, remove plastic wrap from carton and wrap carton in paper towels.
How to Clean Mushrooms
Use a damp paper towel or damp clean towel to gently wipe dirt off mushrooms. Or, rinse briefly under cold running water, then pat dry.

nutritional information

K:59912v1ec:125008

most recent review

"Changed the recipe a little bit by substituting the cheeses with Jalapeno Havarti and Kraft ... read more
reviewed by: tdlapinski
on: 8/14/2011
 tdlapinski

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