Grilled Stuffed Portobello Mushroom Caps

4.40 (16)
⏱ 35 mins 🍽 ['4', '4 stuffed mushrooms'] 🌶 canadian 🏷 Main course

These substantial portobello mushroom caps are prepared for the grill and filled with a rich, creamy mixture. The filling combines herb and garlic cooking creme with quartered grape tomatoes, shredded Parmesan cheese and sliced green onion. After a brief initial grilling, the stuffed caps are returned to the heat until the filling is perfectly warmed through. This dish makes for a satisfying vegetarian main course, ideal served over a fresh salad for a complete meal.

Grilled Stuffed Portobello Mushroom Caps

Ingredients

  • 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

Method

  1. Heat your grill to medium and lightly oil the grates. Prepare a baking tray by lining it with aluminium foil.
  2. Remove the stems from the mushrooms and use a spoon to carefully scoop out the dark gills. Lightly coat the mushrooms with the olive oil.
  3. Grill the prepared mushrooms until they begin to soften, cooking for about 2 minutes on each side.
  4. Transfer the mushrooms from the grill to the foil-lined tray. Pat the insides of the caps dry with kitchen paper. Spoon the cooking creme into each cap, then top with the tomatoes, Parmesan cheese and green onion.
  5. Set the tray with the filled mushrooms back onto the grill. Cover with the lid and cook until the stuffing is thoroughly heated, which should take 6 to 8 minutes. Enjoy while warm.

Nutrition (per serving)

Calories103 kcal
Fat8 g
Protein4 g
Sodium316 mg

Recipe details

CategoryMain course
Cuisinecanadian
AuthorPHILADELPHIA Cooking Creme