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4large portobello mushrooms
·whipped cream cheese
4 slicebacon, cooked and crumbled
·mexican blend shredded cheese
4 Tbspbutter, cold
How to Make Stuffed Grilled Portobello Mushrooms
- Be sure to choose firm mushrooms with good "wells" for filling. Remove the stems and scoop out the dark gills. Wipe the caps clean.
- Dice 1 pat of butter, for each mushroom and sprinkle inside caps. Sprinkle a few dashes of worcestershire sauce into each cap.
- Carefully spread cream cheese into each cap about 1/4 inch thick. Spread to edges and create a "seal". Sprinkle one slice of bacon on each mushroom and cover each with a handful of shredded cheese. Using your hand, gently pack down shredded cheese.
- Place each mushroom on a hot grill, out of direct flame. Grill for about 5-7 minutes, until cheese is melted and mushrooms just start to soften. Remove and serve immediately.