stuffed grilled portobello mushrooms
(2 ratings)
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These are so yummy...and easy too! These make a great appetizer to enjoy while the main dish is on the grill.
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(2 ratings)
yield
4 -5
Ingredients For stuffed grilled portobello mushrooms
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4large portobello mushrooms
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whipped cream cheese
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worcestershire sauce
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4 slicebacon, cooked and crumbled
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mexican blend shredded cheese
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4 Tbspbutter, cold
How To Make stuffed grilled portobello mushrooms
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1Be sure to choose firm mushrooms with good "wells" for filling. Remove the stems and scoop out the dark gills. Wipe the caps clean.
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2Dice 1 pat of butter, for each mushroom and sprinkle inside caps. Sprinkle a few dashes of worcestershire sauce into each cap.
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3Carefully 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.
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4Place 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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