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Grilled portobello mushroom caps, stuffed 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
- ½ cup PHILADELPHIA Herb & Garlic Cooking Creme
- ½ cup grape tomatoes, quartered
- 2 tablespoons Kraft 100% Parmesan Shredded Cheese
- 1 green onion, thinly sliced
Directions
Step 1
Preheat the grill to medium heat and grease the grates. Line a baking sheet with aluminum foil.
Step 2
Discard stems from mushrooms; scrape out gills with a small spoon. Brush mushrooms with oil.
Step 3
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.
Step 4
Fill caps with cooking creme, tomatoes, Parmesan cheese, and green onion.
Step 5
Place the tray with stuffed mushrooms on the grill. Cover and cook until filling is heated through, 6 to 8 minutes. Serve warm.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 103 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat4g | 19% |
| Cholesterol20mg | 7% |
| Sodium316mg | 14% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars0g | |
| Protein4g | |
| Vitamin C4mg | 22% |
| Calcium4mg | 0% |
| Iron0mg | 1% |
| Potassium52mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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