Grilled Stuffed Portabello Mushrooms (Vegetarian)

From: Allison 333

On Jul 27, 2008

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 (Deborah Lee's Strawberry Vinaigrette Dressing) I left some comments/suggestions about that too. Hubby loved it all. Thanks for the recipe!

From: Some Girl

On Jun 9, 2008

These are delicious. I recently converted to vegetarianism and this is one of the things that made me decide that I can still cook really yummy things without meat. I didn't shred the basil, but kept the leaves whole. I think they look prettier that way.

From: NurseAnita

On Jan 14, 2008

Outstanding! Even my 3 year old who hates mushrooms ate this with delight. At least 4-5 good sized bites! Amazing! I won't be missing steak anytime soon..... Here's what I changed: -For the herbs I added half dried basil and half dried oregano. Fresh would probably be even better. -I used neufchatel (1/3 fat cream cheese) rather than cream cheese. -Used grape tomato rather than plums, since grapes looked better at the store. A little more work, but a great winter tomato. -Didn't use salt until after cooking and added it to taste. -Did add some of the Paul Prudhomme's salt free seasoning to the mushroom cap prior to assembling. Recipe made the perfect amount of stuffing for 8 portabellos. Cooked for 10 minutes on the grill. Perfection! Thanks for a great recipe!

From: Vegetarian Pixie

On Jul 25, 2007

Yum! I made these for dinner last night with basalmic vinegar on the side. As suggested, I made the filling ahead of time, mixing it in my food processor (which worked out quite well). I used light cream cheese and sour cream, and left out the salt. I also used dried herbs (I know, I'm a heretic): 1 t basil, 1 t oregano, and 3/4 t rosemary. Hubby and I ate two each and were stuffed (ha ha, I made a pun), so I wouldn't hesitate to serve these as an entree rather than a side dish.