Grilled Stuffed Portobello Mushroom Caps

5 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

Ingredients

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

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Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
103 cal
5%

Carbs
4.1 g
1%

Based on a 2,000 calorie diet

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Reviews (5)

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meg&mally

Jun. 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...." See more thanks for the recipe!"

Sara

Jul. 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...." See more"

linda

Sep. 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...." See more"

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