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6 large portobello mushrooms, stems removed
1 Tbsp. olive oil
3/4 cup Cheez Whiz Cheese Spread
1/2 cup Philadelphia Cream Cheese Product
2 hot chili peppers, chopped
4 cloves garlic, minced
1/4 cup chopped Italian parsley, divided
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How do I make it ?
Heat greased barbecue to medium-high heat.
Clean mushrooms with damp paper towel; brush with oil. Grill 5 to 8 min. on each side or until tender. Meanwhile, mix Cheez Whiz, cream cheese product, peppers, garlic and 3 Tbsp parsley.
Remove mushrooms from barbecue; fill caps with Cheez Whiz mixture. Return to barbecue.
Grill 5 to 7 min. or until filling is hot and bubbly. Top with remaining parsley.
Kraft Kitchen Tips!
How to Clean Mushrooms
As with most other mushrooms, portobellos should not be washed. Simply tap them on the counter to loosen any growing medium. You can twist the stem to remove it but use caution as you could break the mushroom cap. You may alternately use a small sharp knife and cut the stem even with the inside of the gills.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 7 g
Cholesterol 30 mg
Sodium 540 mg
Carbohydrate 11 g
Fibre 2 g
Sugars 7 g
Protein 7 g
6 servings, 1 mushroom (126 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.