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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Ummehabiba Tuhin
[email protected]I love that this recipe is so versatile. You can use different types of mushrooms, cheeses, and vegetables. It's a great way to experiment with different flavors.
Dipak Bomjan
[email protected]These mushrooms are a great way to use up leftover vegetables. I always have a few extra mushrooms in the fridge, so this is a perfect recipe for me.
Afffa Zina
[email protected]I followed the recipe exactly, but my mushrooms were dry and tough. I'm not sure what went wrong.
Vickie Karambu
[email protected]These mushrooms were a bit bland for my taste. I think I'll add more spices next time.
Esther Otengo
[email protected]So delicious! I'll definitely be making these again.
Mahnoor Shah
[email protected]I made these mushrooms for a potluck and they were a huge hit. Everyone loved them!
Cynthia Connors
[email protected]These stuffed mushrooms are easy to make and they're always a crowd-pleaser. I love the combination of flavors and textures.
Cristian Nitu
[email protected]I'm not a vegetarian, but I love these mushrooms. They're so hearty and filling, and the flavors are amazing. I would definitely recommend them to anyone.
Saju tanchangya
[email protected]I've made this recipe several times and it's always a winner. The mushrooms are always cooked perfectly and the stuffing is delicious. I love that you can use different types of mushrooms, too.
Barsha Panthi
[email protected]These stuffed mushrooms were a hit at my last dinner party. They're so flavorful and juicy, and the presentation is beautiful. I'll definitely be making them again.