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.
Preparation Time
25 mins
Total Time
25 mins
Calories
103 Calories
Recipe Instructions
Step 1
Heat barbecue to medium heat.
Step 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.
Step 3
Fill caps with remaining ingredients.
Step 4
Grill 6 to 8 min. or until filling is heated through. Serve warm.
