Serve a hearty, easy dish with our Stuffed Portobello Mushroom Recipe. Our Stuffed Portobello Mushroom Recipe has roast beef and melted Provolone.
What You Need
Original recipe yields 2 servings
2 whole portobello mushroom caps
1 Tbsp. butter
1 tsp. minced fresh garlic
2 slices tomato
4 large fresh basil leaves
12 slices OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
1 Tbsp. water
2 slices KRAFT Provolone Cheese
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Let's Make It
Remove and discard stems from mushrooms. Clean mushroom caps by wiping with a clean, damp kitchen towel.
Melt butter in medium skillet on medium heat. Add garlic; cook and stir 1 min. or until tender. Add mushroom caps, with top-sides down, to skillet; top evenly with tomatoes, basil and meat. Add water to skillet; cover. Reduce heat to medium-low. Cook 8 min. or until mushrooms are tender
Place 1 cheese slice on each topped mushroom; cover. Remove from heat. Let stand 1 min. or until cheese begins to melt.
Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal.
Use Your Grill
Omit water. Preheat greased grill to medium heat. Top mushrooms with tomatoes, basil and meat as directed. Grill 10 min. or until mushrooms begin to soften. Top with cheese. Remove from grill. Let stand until cheese begins to melt.
Stuffed Portabello Appetizers
Prepare as directed. Place on paper towels to absorb excess moisture. Garnish with paprika and chopped fresh parsley. Cut each mushroom into 6 wedges. Makes 12 servings, 1 wedge each.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
2 servings, 1 topped 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.