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Directions for: Grilled Stuffed Portobello Mushroom Caps


4 large portobello mushrooms

2 tsp olive oil

½ cup Philadelphia Herb & Garlic Cooking Creme Cream Cheese Product

½ cup grape tomatoes, quartered

2 Tbsp Kraft 100% Parmesan Shredded Cheese

1 green onion, thinly sliced


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.

See more: Dinner, Summer, Appetizer, Mushrooms, Barbecue