How about a tasty vegetarian dish for two? We’re talking portobello mushrooms stuffed with rice, tomatoes, cheese and basil - all grilled to perfection.
What do I need ?
Original recipe yields 2 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 portobello mushrooms (3/4 lb./340 g)
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
1/2 cup cooked long-grain brown rice
1/2 cup chopped seeded tomatoes
1/3 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
1/4 cup chopped fresh basil
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How do I make it ?
Heat barbecue to medium heat.
Use spoon to remove stems and brown gills from undersides of mushroom caps. Discard gills; chop stems. Brush both sides of mushroom caps evenly with 2 Tbsp. dressing.
Heat remaining dressing in small skillet on medium heat. Add chopped stems; cook and stir 6 min. or until tender. Stir in rice, tomatoes, cheese and basil.
Grill mushrooms, top sides up, 5 min.; turn. Top with rice mixture; grill 5 min. or until mushrooms are tender and cheese is melted.
Kraft Kitchen Tips!
Prepare using Cracker Barrel Shredded Part Skim Mozzarella Cheese.
This satisfying meatless dish is a great way to use leftover cooked rice.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 2.5 g
Cholesterol 10 mg
Sodium 370 mg
Carbohydrate 23 g
Fibre 4 g
Sugars 8 g
Protein 10 g
2 servings, 1 stuffed mushroom (220 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.