Grilled Stuffed Portobello Mushroom Caps

By Peggie

Serve this warm appetizer dish during BBQ season, or anytime you feel like grilling. Portobellos with tomatoes, green onions and a creamy herb & garlic filling are delicious as is or served over mixed greens.

Ingredients

• 4 large portobello mushrooms (1 lb./450 g), stems and gills removed
• 2 tsp. olive oil
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 2 Tbsp. Kraft 100% Parmesan Shredded Cheese
• 3 Tbsp. milk
• 1/2 cup grape tomatoes, quartered
• 1 green onion, thinly sliced

Preparation

Step 1

Heat barbecue to medium heat.
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. Pat dry with paper towels.
Mix cream cheese product, Parmesan and milk until blended; spoon over mushrooms. Top with tomatoes and onions.
Grill 5 to 7 min. or until heated through.