Cooking with Philly Canada Recipe ✶ 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

• 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

Cooking 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.

Nutrition Facts

• calories102.7
• carbohydrateContent4.1 g
• cholesterolContent19.6 mg
• fatContent8 g
• fiberContent0.3 g
• proteinContent4.3 g
• saturatedFatContent3.7 g
• sodiumContent316.2 mg
• sugarContent0.1 g