Bring a creamy, savory appetizer to your next potluck with this Little Stuffed Mushrooms Recipe. Panko seasoning, rosemary & garlic Parmesan and plum tomatoes give lots of added flavor to this mushrooms recipe.
What You Need
Original recipe yields 10 servings
1 pkt. SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
3/4 cup KRAFT Shredded Italian* Five Cheese Blend
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. dried rosemary leaves
1 tsp. garlic powder
30 medium fresh mushrooms (about 1 lb.)
1 plum tomato, finely chopped
Add To Shopping List
* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 350ºF.
Combine coating mix, cheeses and seasonings.
Remove and discard stems from mushrooms. Place caps, top sides down, on baking sheet sprayed with cooking spray; fill with cheese mixture.
Bake 20 min. or until heated through. Top with tomatoes.
We revised this recipe to use KRAFT Shredded Cheese, SHAKE 'N BAKE Coating Mix and seasonings. Our Kraft Kitchens team has developed substitutions for the entire FRESH TAKE lineup so that you can continue to enjoy the great taste of these products. Click here for our Rosemary Roasted Garlic substitution guide.
How to Prepare Mushrooms for Stuffing
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.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 0.8992g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.