These delicious stuffed mushrooms make the perfect side to serve with grilled steak.
What do I need ?
Original recipe yields 4 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.
2 slices whole grain bread, torn into small pieces
1/3 cup Diana Marinade Garlic & Herbs, divided
1/2 cup Cracker Barrel Shredded Mozzarella Cheese
1/4 cup chopped red peppers
2 green onions, chopped
4 portobello mushrooms (1 lb./450 g), stems and gills removed
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How do I make it ?
Heat oven to 400ºF, and heat barbecue to medium heat.
Spread bread onto rimmed baking sheet. Bake 5 min. or until golden brown; place in medium bowl.
Reserve 1 Tbsp. marinade for later use. Mix bread with remaining marinade, cheese, peppers and onions.
Place mushrooms, rounded sides up, on barbecue grate; brush evenly with reserved marinade. Grill 3 min.; turn. Fill with bread mixture; grill 6 to 8 min. or until heated through.
Kraft Kitchen Tips!
Prepare using Cracker Barrel Shredded 4 Cheese Italiano Cheese.
Garnish with fresh oregano or basil leaves before serving.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2.5 g
Cholesterol 5 mg
Sodium 620 mg
Carbohydrate 18 g
Fibre 3 g
Sugars 6 g
Protein 7 g
4 servings, 1 mushroom 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.