Grilled Stuffed Portobello Mushroom Caps

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Description

Large portobello mushroom caps, grilled 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

Instructions

  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
  3. rounded-sides down
  4. on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.
  5. Fill caps with remaining ingredients.
  6. Grill 6 to 8 min. or until filling is heated through. Serve warm.

Prep Time: 25 mins

Total Time: 25 mins

Servings: 4

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