Grilled Stuffed Portobello Mushroom Caps
Recipe by PHILADELPHIA Cooking Creme from allrecipes.com
Dinner 35 Mins.
Ingredients
4
4 servings
- •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
- Preheat the grill to medium heat and grease the grates. Line a baking sheet with aluminum foil.
- Discard stems from mushrooms; scrape out gills with a small spoon. Brush mushrooms with oil.
- Cook mushrooms on the preheated grill until slightly softened, about 2 minutes per side. Place mushrooms, rounded-sides down, on the prepared baking sheet. Dab insides of mushroom caps with paper towels to remove excess moisture.
- Fill caps with cooking creme, tomatoes, Parmesan cheese, and green onion.
- Place the tray with stuffed mushrooms on the grill. Cover and cook until filling is heated through, 6 to 8 minutes. Serve warm.
Nutritional Facts
Per 4 servings
- Calories: 103
- Carbohydrate: 4g
- Fat: 8g
- Fiber: 0g
- Protein: 4g
- Sugar: 0g
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