Grilled Stuffed Portobello Mushroom Caps
- prep time 25 min
- total time 35 min
- serves 4
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.
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