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"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." — PHILADELPHIA Cooking Creme
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4 large portobello mushrooms
2 teaspoons olive oil
1/2 cup PHILADELPHIA Herb & Garlic Cooking Creme
1/2 cup grape tomatoes, quartered
2 tablespoons Kraft 100% Parmesan Shredded Cheese
1 green onion, thinly sliced
Well im glad to say im the first person on here to try this recipe, and be the first to say how easy, quick and absolutley awesome it is! Served as a side dish to steak this evening, and it was great. thanks for the recipe!
Pretty good! Next time I am going to add crab meat, I think that would make it a 5 star dish. And as a main course you might want 2 caps per person.
7 Ratings
This was a huge hit. Had to bake it because I didn't have a grill, but it turned out great. And so quick. First time working with portobellos, but it won't be the last.
Great! I added some fresh mozzarella chunks and topped it off with some toasted panko crumbs. Yum!
I would only add 1/4 cup sauce because it is way too salty with 1/2 cup. Not the best of flavours. I will not be making these again.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Stuffed Portobello Mushroom Caps
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 103 Calories from Fat: 72
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