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.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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.
Kraft Kitchen Tips!
Serve each stuffed mushroom cap over 1 cup torn mixed salad greens.
Prepare using Philadelphia Chive & Onion Cream Cheese Product or Philadelphia Roasted Garlic Cream Cheese Product.
Garnish with 2 Tbsp. chopped fresh basil or black olives before serving.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 3 g
Cholesterol 20 mg
Sodium 230 mg
Carbohydrate 8 g
Fibre 2 g
Sugars 6 g
Protein 6 g
4 servings, 1 mushroom (155 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.