Grilled Stuffed Portobello Mushroom Caps |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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 |
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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