Grilled Stuffed Portabella Mushrooms (Vegetarian)

READY IN: 28mins
Recipe by Kittencalrecipezazz

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 :)

Top Review by Allison 333

I made these last week and they were delicious. I halved the recipe because it was just my hubby and I and we had 6 small caps instead. I chopped and cooked the stems in some olive oil and italian bread crumbs and folded it into the mixture. Only had large tmatoes so topped each with one slice. We did 3 w/parm, 3 w/mozz and both preferred the mozz but the parm was still yummy. Served with couscous and a salad with a delicious strawberry vinaigrette I found on here (Recipe #89778) I left some comments/suggestions about that too. Hubby loved it all. Thanks for the recipe!

Ingredients Nutrition

Directions

  1. In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
  2. Cover and chill until ready to use if not using right away.
  3. Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
  4. Sprinkle with tops of the caps lightly with salt and pepper.
  5. Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
  6. Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
  7. 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.
  8. Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.

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