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
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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.
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Fill caps with remaining ingredients.
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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.