GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)
Make these lower fat by using reduced fat sour cream and cream cheese ---to save time and to blend the flavors even more, prepare the filling in advance and chill for 8 hours or overnight --- You may use about 1/2 teaspoon dried basil or oregano in place of fresh, or just omit the herbs completely --- these are *very* good I have made them many times in the past :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 28m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
- Cover and chill until ready to use if not using right away.
- Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
- Sprinkle with tops of the caps lightly with salt and pepper.
- Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
- Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
- Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
- Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.
Nutrition Facts : Calories 176.2, Fat 11.9, SaturatedFat 5.1, Cholesterol 24.4, Sodium 176.3, Carbohydrate 13.5, Fiber 6.2, Sugar 5.2, Protein 7
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Shedrack Billions
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these. The stuffing was so flavorful, and the mushrooms were grilled perfectly.
Sajjad Ansari
[email protected]These mushrooms were amazing! I loved the combination of the smoky grilled mushrooms with the creamy spinach and cheese filling.
Muhammad Faizan Malik
[email protected]I'm always looking for new vegetarian recipes, and this one definitely didn't disappoint. The mushrooms were grilled to perfection, and the stuffing was delicious.
bruke gamer
[email protected]This recipe was easy to follow, even for a beginner like me. The mushrooms were cooked perfectly, and the stuffing was creamy and flavorful.
M Safdar
[email protected]I love that this recipe is so versatile. I've used different types of mushrooms, cheeses, and vegetables, and it's always delicious.
MAHADI ARAFAT
[email protected]I've made this recipe several times now, and it's always a winner. It's a great way to get my kids to eat their vegetables.
TAJ CHANNEL
[email protected]I followed the recipe exactly, and the mushrooms turned out perfectly. They were so juicy and flavorful.
Mir Shakib Ahmed Takrim
[email protected]These mushrooms were a hit at my last dinner party. Everyone loved them, even the meat-eaters.
Lego Yoda
[email protected]I'm not a vegetarian, but I was blown away by how delicious these mushrooms were. The stuffing was so flavorful and satisfying, and the mushrooms themselves were grilled to perfection.
Brook Alison
[email protected]These stuffed portabella mushrooms were an absolute delight! The flavors were incredible, and the texture was perfect. I especially loved the combination of the smoky grilled mushrooms with the creamy spinach and cheese filling.