Best Grilled Stuffed Portobello Mushroom Caps Recipes

GRILLED STUFFED PORTOBELLO MUSHROOM CAPS

Grilled Stuffed Portobello Mushroom Caps image

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.

Provided by Philadelphia Cooking Creme

Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

4 large portobello mushrooms
2 teaspoons olive oil
½ cup PHILADELPHIA Herb & Garlic Cooking Creme
½ cup grape tomatoes, quartered
2 tablespoons Kraft 100% Parmesan Shredded Cheese
1 green onion, thinly sliced

Steps:

Heat barbecue to medium heat.
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.

Nutrition Facts : Calories 102.7 calories, Carbohydrate 4.1 g, Cholesterol 19.6 mg, Fat 8 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 316.2 mg, Sugar 0.1 g

STUFFED GRILLED PORTOBELLO MUSHROOM CAPS

Stuffed Grilled Portobello Mushroom Caps image

Great served as an appetizer with pasta Alfredo!

Provided by Dani

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup shredded Gouda cheese
½ cup bread crumbs
¼ cup freshly chopped parsley
¼ cup chopped almonds
¼ cup oil-packed sun-dried tomatoes, drained and cut into strips
2 tablespoons minced fresh chives
¼ teaspoon pepper
4 large portobello mushroom caps
2 tablespoons vegetable oil

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.

Nutrition Facts : Calories 272 calories, Carbohydrate 13.5 g, Cholesterol 34.2 mg, Fat 19.8 g, Fiber 1.9 g, Protein 11.1 g, SaturatedFat 6.7 g, Sodium 365.1 mg, Sugar 1.8 g

GRILLED STUFFED PORTOBELLO MUSHROOM CAPS RECIPE - (4.4/5)

Grilled Stuffed Portobello Mushroom Caps Recipe - (4.4/5) image

Provided by Booper-2

Number Of Ingredients 6

Ingredients

4 large portobello mushrooms, 1 pound
2 teaspoon olive oil
1/2 cup Philadelphia Herb & Garlic Cooking Creme
1/2 cup grape tomatoes, quartered
2 tablespoon Kraft 100% Parmesan Shredded Cheese
1 green onion, thinly sliced

Steps:

HEAT barbecue to medium heat. 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.