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Summer is the time when my family loves to host guests for outdoor meals. It’s so easy to just grab a bag of chips or tub of dip – been there, done that. But, with our recent switch to healthier eating, we’re going to up our game this year and try new, healthier options for our guests.
These stuffed Portobello mushrooms are the perfect bite-size treat while your guest wait for the grill to heat up. Made with Kraft Fresh Take breadcrumb and cheese mix, they are easy, fast and delicious. They can be found in the dairy aisle at your local Walmart and come in 9 flavor combinations: Classic Four Cheese, Spicy Chipotle Cheddar, Smokey Mesquite BBQ, Italian Parmesan, Southwest Three Cheese, Rosemary and Roasted Garlic, Cheddar Jack and Bacon, Chili Lime and Panko and Savory Four Cheese.
Click here to check out our shopping trip to grab our Fresh Take and fresh ingredients!
Now that you know where to find them, let’s get to the good stuff…
Easy Stuffed Portobello Mushrooms
I chose to use Portobello mushrooms for this recipe, but you can just as easily use large cap white mushrooms.
Another great thing about Fresh Take is that it comes in a resealable package so you can make a family size batch or, if you’re planning a romantic dinner for two, only add as much as you need and save the rest for later.
This recipe took me less than 10 minutes to prepare and only 20 minutes to bake. It presents beautifully and is the perfect size appetizer to pass around while guests mingle before the main course. Or…you can keep them all to yourself and make a batch for family movie night. They’re so easy you don’t have to save them for a special occasion.
- 6 - 9 Medium cap Portobello Mushrooms
- 1 Package Kraft Fresh Take - Rosemary & Roasted Garlic
- 1 Tablespoon butter
- 2 Shallots
- 1 Garlic Clove
- 2 Tablespoons sliced almonds
- 1 - 2 Teaspoons Extra Virgin Olive Oil (as needed)
- Preheat oven to 375°F
- Wash mushrooms and remove stems
- Dice stems, Shallots and Garlic Clove
- Melt butter in saute pan on medium-high heat
- Add stems and shallots to butter and saute 4 - 5 minutes until soft
- Add garlic and almonds - saute for another 2 - 3 minutes
- Place saute mixture in food processor
- Place 3 - 4 tablespoons of the Kraft Fresh Take Parmesan cheese and set aside
- Add remaining Kraft Fresh Take mixture to food processor and pulse until you reach a paste consistency
- (Add olive oil as needed if the mixture is dry)
- Rub mushroom caps with olive oil and place open side up on a baking sheet
- Use a spoon to fill caps with stuffing mix
- Sprinkle with remaining Parmesan cheese
- Bake for 20 - 23 minutes and allow to cool 2 - 3 minutes before serving
Kraft Fresh Take mixes go well with almost any dinner choice: chicken, steak, pork and more. Right now you can also get an instant coupon at your local Walmart. Check packages of chicken in the meat department for a couponworth $1.00 off the price of one (1) chicken item with the purchase of Fresh Take. The coupons will be available 5/1-7/31.
Need recipe ideas?
Check out the SoFab Summer Digital Magazine – featuring great summer food ideas from Kraft:
Also – Watch for the Kraft Fresh Possibilities Tour truck which will be making stops across the country from March through the end of July. To see if they are making a stop in your town you can check this website: http://www.tryfreshtake.com/tour.html
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