Grilled Stuffed Portobello Mushroom Caps Recipe - Allrecipes.com
Grilled Stuffed Portobello Mushroom Caps Recipe
  • READY IN 25 mins

Grilled Stuffed Portobello Mushroom Caps

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • READY IN

    25 mins

Directions

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

Footnotes

  • Serving Suggestion: As an alternative, serve each stuffed mushroom cap over 1 cup torn mixed salad greens.
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Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2012

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!

 
Most Helpful Critical Review
Jul 20, 2012

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.

 

9 Ratings

Jul 01, 2012

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.

 
Sep 05, 2012

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.

 
Mar 19, 2013

Great! I added some fresh mozzarella chunks and topped it off with some toasted panko crumbs. Yum!

 
Nov 27, 2014

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.

 

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Nutrition

  • Calories
  • 103 kcal
  • 5%
  • Carbohydrates
  • 4.1 g
  • 1%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 316 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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