Scrape gills from undersides of mushroom caps; discard gills. Place caps, top sides down, on foil-covered baking sheet sprayed with cooking spray. Bake 20 min.
Meanwhile, cook peppers and onions in large nonstick skillet on medium heat 6 to 8 min. or until softened, stirring occasionally. Add pizza sauce, 1/2 cup cheese and 1/4 cup (4 Tbsp.) basil; mix well.
Remove mushrooms from oven. Carefully pat mushrooms dry with paper towels; fill with pasta sauce mixture. Top with remaining cheese.
Bake 8 to 10 min. or until cheese is melted and filling is heated through. Sprinkle with remaining basil.
Kraft Kitchen Tips!
Portobellos are cultivated mushrooms that are the mature forms of cremini mushrooms. They are generous in size (up to 6 inches in diameter), meaty and robustly flavoured. Their open gills and large flat caps make them the perfect ingredient to grill then use whole for sandwiches, or sliced for use in your favourite salad or entrée.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 4 g
Cholesterol 20 mg
Sodium 520 mg
Carbohydrate 17 g
Fibre 4 g
Sugars 9 g
Protein 10 g
4 servings, 1/4 recipe 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.