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Mediterranean Stuffed Mushrooms
Mediterranean Stuffed Mushrooms

Mediterranean Stuffed Mushrooms

1 Review(s)
Cook Minutes 1 Hr
Prep : 30 Min Cook: 30 Min
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16 Servings
Servings
Original recipe yields 16 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.
16 large fresh mushrooms (1 lb./450 g)
1 Tbsp. olive oil
1/4 cup finely chopped oil-packed sun-dried tomatoes
1/2 cup panko bread crumbs
1 green onion, thinly sliced
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/2 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
1 Tbsp. chopped fresh basil
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Step 1
Remove stems from mushrooms; finely chopped enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
Step 2
Heat oil in medium skillet on medium-high heat. Add chopped stems and tomatoes; cook and stir 2 to 4 min. or until mushrooms are tender. Add bread crumbs and onions; cook and stir 1 min. Remove from heat; cool 10 min.
Step 3
Heat oven to 400º F. Reserve 1/4 cup of the crumb mixture. Mix cream cheese, shredded cheese and basil in medium bowl until blended. Stir in remaining crumb mixture; spoon into mushroom caps, adding about 1 Tbsp. to each. Place on parchment-covered rimmed baking sheet; sprinkle with reserved crumb mixture.
Step 4
Bake 15 to 20 min. or until heated through.
Kraft Kitchen Tips!
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Food Facts
To avoid soggy mushrooms, remove mushroom stems. Clean mushrooms; place, rounded sides up, on paper towels; let stand 1 to 2 hours before stuffing.
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How to Easily Stuff the Mushrooms
To make more room in the mushroom caps for stuffing, remove the mushroom stems, then use the small end of a melon baller to scoop a little extra mushroom flesh from the bottom side of each cap. Then, use the melon baller to easily scoop the filling into the mushrooms.
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Note
For best results, use mushrooms with caps that are about 1-1/2 to 2 inches in diameter.
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Make Ahead
These delicious mushrooms can be stuffed in advance. Refrigerate several hours before baking as directed, increasing the baking time if necessary until mushrooms are heated through.
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Nutrition
Calories
60
Calories From Fat
0
% Daily Value
Total fat 4.5 g
7 %
Saturated fat 2 g
10 %
Cholesterol 10 mg
Sodium 75 mg
3 %
Total carbohydrate 5 g
2 %
Dietary fibre 1 g
4 %
Sugars 1 g
Protein 3 g
Vitamin A
4 %
Vitamin C
4 %
Calcium
2 %
Iron
2 %
Servings
16 servings, 1 stuffed mushroom (34 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.
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