stuffed grilled portobello mushrooms
(2 ratings)
No Image
These are so yummy...and easy too! These make a great appetizer to enjoy while the main dish is on the grill.
(2 ratings)
yield
4 -5
Ingredients For stuffed grilled portobello mushrooms
-
4large portobello mushrooms
-
whipped cream cheese
-
worcestershire sauce
-
4 slicebacon, cooked and crumbled
-
mexican blend shredded cheese
-
4 Tbspbutter, cold
How To Make stuffed grilled portobello mushrooms
-
1Be sure to choose firm mushrooms with good "wells" for filling. Remove the stems and scoop out the dark gills. Wipe the caps clean.
-
2Dice 1 pat of butter, for each mushroom and sprinkle inside caps. Sprinkle a few dashes of worcestershire sauce into each cap.
-
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.
-
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!
ADVERTISEMENT