Grilled Stuffed Portobello Mushroom Caps

Grilled Stuffed Portobello Mushroom Caps 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

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 25 mins

    TOTAL :

    SERVING : 4

    YIELD : 4 servings

  • Heat barbecue to medium heat.

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  • 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.

  • Fill caps with remaining ingredients.

  • Grill 6 to 8 min. or until filling is heated through. Serve warm.

Per Serving: 103 calories; protein 4.3g; carbohydrates 4.1g; fat 8g; cholesterol 19.6mg; sodium 316.2mg. Serving Suggestion: As an alternative, serve each stuffed mushroom cap over 1 cup torn mixed salad greens.