Recipe Details
Ingredients
-
4largeportobello mushrooms
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2teaspoonsolive oil
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½cupPHILADELPHIA Herb & Garlic Cooking Creme
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½cupgrape tomatoes, quartered
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2tablespoonsKraft 100% Parmesan Shredded Cheese
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1green onion, thinly sliced
Cooking Directions
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Preheat the grill to medium heat and grease the grates. Line a baking sheet with aluminum foil.
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Discard stems from mushrooms; scrape out gills with a small spoon. Brush mushrooms with oil.
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Cook mushrooms on the preheated grill until slightly softened, about 2 minutes per side. Place mushrooms, rounded-sides down, on the prepared baking sheet. Dab insides of mushroom caps with paper towels to remove excess moisture.
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Fill caps with cooking creme, tomatoes, Parmesan cheese, and green onion.
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Place the tray with stuffed mushrooms on the grill. Cover and cook until filling is heated through, 6 to 8 minutes. Serve warm.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories103 | |
| % Daily Value * | |
| Total Fat 8g |
10% |
| Saturated Fat 4g |
19% |
| Cholesterol 20mg |
7% |
| Sodium 316mg |
14% |
| Total Carbohydrate 4g |
1% |
| Dietary Fiber 0g |
1% |
| Total Sugars 0g |
|
| Protein 4g |
|
| Vitamin C 4mg |
22% |
| Calcium 4mg |
0% |
| Iron 0mg |
1% |
| Potassium 52mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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