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Grilled Stuffed Portobello Mushroom Caps

Grilled Stuffed Portobello Mushroom Caps

  • Prep

    25 m
  • Ready In

    25 m
PHILADELPHIA Cooking Creme

PHILADELPHIA Cooking Creme

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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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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.
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Reviews

meg&mally
17

meg&mally

6/15/2012

Well im glad to say im the first person on here to try this recipe, and be the first to say how easy, quick and absolutley awesome it is! Served as a side dish to steak this evening, and it was great. thanks for the recipe!

Sara
8

Sara

7/1/2012

Pretty good! Next time I am going to add crab meat, I think that would make it a 5 star dish. And as a main course you might want 2 caps per person.

linda
2

linda

9/5/2012

This was a huge hit. Had to bake it because I didn't have a grill, but it turned out great. And so quick. First time working with portobellos, but it won't be the last.

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