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Yield: 4 servings
4 large portobello mushrooms
2 tsps olive oil
1/2 cup Philadelphia Herb & Garlic Cooking Cream
1/2 cup grape tomatoes, quartered
2 tbsps Shredded Parmesan Cheese
1 green onion, thinly sliced
Heat barbecue to medium heat. Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 minutes 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 minutes or until filling is heated through. Serve warm.
Serving Suggestion: As an alternative, serve each stuffed mushroom cap over 1 cup torn mixed salad greens.