Creamy Philadelphia-Stuffed Grilled Mushrooms
4 Servings
Prep Time:20 min Total Time:30 min 
Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
Feeling experimental?
Did you know?
When you're done preparing your meals, you don't have to throw away your tub. There's plenty of ways to reuse it.
Method
1
Clean the mushrooms by wiping them with a damp kitchen towel. Do not rinse them with water. Carefully remove the stems. Wash and dry the spring onions and cherry tomatoes. Cut the tomatoes into quarters and slice the spring onions into thin rings.
2
Place the mushrooms on a baking sheet or a piece of foil (gill-side up). Generously fill each mushroom cap with the Philadelphia with Garlic & Herbs cream cheese. Top with the chopped tomatoes and spring onions. Sprinkle generously with the grated cheese and drizzle with a little olive oil. Cook on a preheated grill (or in a preheated oven at 200 °C/ 400 °F) for about 10-12 minutes, or until the cheese is melted and golden, and the mushrooms are tender.
