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Categories:
mushrooms olive oil tomatoes bread crumbs green onion Philadelphia cream cheese three cheese fresh basil
Viewed: 38 - Published at: 9 years agoIngredients
- 16 large fresh mushrooms (1 lb.)
- 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
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
- 1 Tbsp. chopped fresh basil
Method
- Remove stems from mushrooms; finely chop enough stems to measure 1/4 cup.
- Discard remaining stems or refrigerate for another use.
- 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.
- Heat oven to 400 degrees F. Reserve 1/4 cup 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 foil-covered rimmed baking sheet; sprinkle with reserved crumb mixture.
- Bake 15 to 20 min.
- or until heated through.
