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Grilled Stuffed Portobello Mushroom Caps


Mushrooms are a great side dish for any meal. Try this Grilled Stuffed Portobello Mushroom Caps.

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Rate this recipe 4.4/5 (44 Votes)


  • 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


Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from


Step 1

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.


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