Since fresh lime juice is expensive and time-consuming, authentic margaritas require a lot of it. Using frozen limeade, I’ve discovered, allows me to speed up the procedure. A 12-ounce can of thawed limeade and a 48-ounce bottle of sparkling water can be combined to make a festive non-alcoholic beverage.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 stuffed mushrooms |
Ingredients
- 4 large portobello mushrooms
- 2 teaspoons olive oil
- ½ cup PHILADELPHIA Herb & Garlic Cooking Creme
- ½ cup grape tomatoes, quartered
- 2 tablespoons Kraft 100% Parmesan Shredded Cheese
- 1 green onion, thinly sliced
Instructions
- Preheat the grill to medium heat and grease the grates. Line a baking sheet with aluminum foil.
- Discard stems from mushrooms; scrape out gills with a small spoon. Brush mushrooms with oil.
- Cook mushrooms on the preheated grill until slightly softened, about 2 minutes per side. Place mushrooms, rounded-sides down, on the prepared baking sheet. Dab insides of mushroom caps with paper towels to remove excess moisture.
- Fill caps with cooking creme, tomatoes, Parmesan cheese, and green onion.
- Place the tray with stuffed mushrooms on the grill. Cover and cook until filling is heated through, 6 to 8 minutes. Serve warm.
Nutrition Facts
| Calories | 103 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 316 mg |
| Sugars | 0 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I skipped the green onions and added some mozzarella cheese to the ingredients and it turned out great. I also used the stuffing combo to stuff red and green peppers as well as an alternative for picky eaters!
I also added some Mozzarella cheese along with the Parmesan. They were delicious.
i also used it to make apps with baby bellas — came out great!
Delicious! I also added diced white onion, garlic clove, green bell pepper, and sausage. Topped with motzerella and put under broiler for last few minutes. Yummy!!
I served this as an appetizer. A big hit. I learned though that for ideal melting the first topping should be to spread the cream cheese, followed by tomato, topped by the Parmesan.
Great! I added some fresh mozzarella chunks and topped it off with some toasted panko crumbs. Yum!
This was a huge hit. Had to bake it because I didn’t have a grill, but it turned out great. And so quick. First time working with portobellos, but it won’t be the last.
I would only add 1/4 cup sauce because it is way too salty with 1/2 cup. Not the best of flavours. I will not be making these again.
Pretty good! Next time I am going to add crab meat, I think that would make it a 5 star dish. And as a main course you might want 2 caps per person.
Well im glad to say im the first person on here to try this recipe, and be the first to say how easy, quick and absolutley awesome it is! Served as a side dish to steak this evening, and it was great. thanks for the recipe!