Get the party started with these savoury baked stuffed mushrooms, featuring a mix of cheeses, bacon, sun-dried tomatoes and Kalamata olives in tender mushroom caps.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided
1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
1/4 cup loosely packed fresh basil leaves, slivered
1/4 cup drained oil-packed sun-dried tomatoes, patted dry, chopped
1/4 cup pitted Kalamata olives, chopped
3 slices bacon, cooked, chopped
12 large mushroom caps
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How do I make it ?
Heat oven to 350°F.
Reserve 1/4 cup shredded cheese for later use. Combine remaining shredded cheese with all remaining ingredients except mushrooms; spoon into mushroom caps. Place on baking sheet.
Top with reserved shredded cheese.
Bake 10 to 12 min. or until heated through. Remove from oven.
Heat broiler. Place mushrooms 6 inches from heat. Broil 2 min. or until golden brown.
Kraft Kitchen Tips!
Garnish with additional fresh basil before serving.
Cheesy Vegetarian Mushrooms
Prepare recipe as directed except omit the bacon.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 3 g
Cholesterol 15 mg
Sodium 160 mg
Carbohydrate 2 g
Fibre 1 g
Sugars 1 g
Protein 4 g
12 servings, 1 stuffed mushroom cap (44 g) each
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.