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Grilled Stuffed Portobello Mushroom Caps
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Grilled portobello mushrooms stuffed with creamy herb garlic sauce, tomatoes, and cheese, served on a bed of salad greens for a scrumptious meal.
Ingredients:
  • 4 large portobello mushrooms
  • 2 teaspoons olive oil
  • 0.5 cup PHILADELPHIA Herb & Garlic Cooking Creme
  • 0.5 cup grape tomatoes, quartered
  • 2 tablespoons Kraft 100% Parmesan Shredded Cheese
  • 1 green onion, thinly sliced
Instructions:
  • Heat the grill to medium heat and grease the grates, then line a baking sheet with aluminum foil.
  • Remove stems from mushrooms and use a small spoon to scrape out the gills. Brush mushrooms with oil.
  • Grill mushrooms until slightly softened, about 2 minutes per side. Then, place the mushrooms rounded-side down on a baking sheet, and gently dab the insides of the caps with paper towels to remove excess moisture.
  • Spoon cooking creme into mushroom caps and top with tomatoes, Parmesan cheese, and green onion.
  • Grill the tray of stuffed mushrooms covered until the filling is heated through, for 6 to 8 minutes. Serve them warm.

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