Grilled Stuffed Portobello Mushroom Caps5 Reviews
- Prep: 25 min
- Ready In: 25 min
“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.” - by PHILADELPHIA Cooking Creme
Original recipe yields 4 servings
- Heat barbecue to medium heat.
- 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.
- Fill caps with remaining ingredients.
- Grill 6 to 8 min. or until filling is heated through. Serve warm.
Amount Per Serving (4 total)
- 103 cal
- 8 g
- 4.1 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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...." See more thanks for the recipe!"
"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...." See more"
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