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Grilled Stuffed Portobello Mushroom Caps

"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."
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Ingredients

25 m servings 103 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Ready In

  1. Heat barbecue to medium heat.
  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.
  3. Fill caps with remaining ingredients.
  4. Grill 6 to 8 min. or until filling is heated through. Serve warm.

Footnotes

  • Serving Suggestion: As an alternative, serve each stuffed mushroom cap over 1 cup torn mixed salad greens.

Nutrition Facts


Per Serving: 103 calories; 8 g fat; 4.1 g carbohydrates; 4.3 g protein; 20 mg cholesterol; 316 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 12 Ratings

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Most helpful positive review

Well im glad to say im the first person on here to try this recipe, and be the first to say how easy, quick and absolutley awesome it is! Served as a side dish to steak this evening, and it was ...

Most helpful critical review

I would only add 1/4 cup sauce because it is way too salty with 1/2 cup. Not the best of flavours. I will not be making these again.

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Well im glad to say im the first person on here to try this recipe, and be the first to say how easy, quick and absolutley awesome it is! Served as a side dish to steak this evening, and it was ...

Pretty good! Next time I am going to add crab meat, I think that would make it a 5 star dish. And as a main course you might want 2 caps per person.

This was a huge hit. Had to bake it because I didn't have a grill, but it turned out great. And so quick. First time working with portobellos, but it won't be the last.

I would only add 1/4 cup sauce because it is way too salty with 1/2 cup. Not the best of flavours. I will not be making these again.

Delicious! I also added diced white onion, garlic clove, green bell pepper, and sausage. Topped with motzerella and put under broiler for last few minutes. Yummy!!

I served this as an appetizer. A big hit. I learned though that for ideal melting the first topping should be to spread the cream cheese, followed by tomato, topped by the Parmesan.

Great! I added some fresh mozzarella chunks and topped it off with some toasted panko crumbs. Yum!

i also used it to make apps with baby bellas -- came out great!