Grilled Stuffed Portobello Mushroom Caps recipe

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Ingredients

4 large portobello mushrooms
2 teaspoons olive oil
½ cup PHILADELPHIA Herb & Garlic Cooking Creme
½ cup grape tomatoes, quartered
2 tablespoons Kraft 100% Parmesan Shredded Cheese
1 green onion, thinly sliced

Nutrition Info

102.7 calories
carbohydrate: 4.1 g
cholesterol: 19.6 mg
fat: 8 g
fiber: 0.3 g
protein: 4.3 g
saturatedFat: 3.7 g
servingSize: -
sodium: 316.2 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat barbecue to medium heat.

  2. Discard stems from mushrooms, scrape out gills with small spoon. Brush mushrooms with oil, grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.

  3. Fill caps with remaining ingredients.

  4. Grill 6 to 8 min. or until filling is heated through. Serve warm.

Recipe Yield

4 servings

Recipe Note

Large portobello mushroom caps, grilled with a creamy herb and garlic sauce, grape tomatoes, and cheese, make a delicious main course and can be served atop torn salad greens for a complete meal.

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