Recipe by PHILADELPHIA Cooking Creme
"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."
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PHILADELPHIA Herb & Garlic Cooking Creme
grape tomatoes, quartered
Kraft 100% Parmesan Shredded Cheese
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!
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.
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.
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.
I served this as an appetizer. A big hit. I learned though that for ideal melting the first topping should be to spread the cream cheese, followed by tomato, topped by the Parmesan.
Great! I added some fresh mozzarella chunks and topped it off with some toasted panko crumbs. Yum!
* 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 from Fat: 72
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