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Tomato, Artichoke, & Asiago Stuffed Portobello Mushrooms
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Ingredients
4
portobello mushrooms
2
tablespoons
olive oil
1/2
cup
Summer Fresh Artichoke & Asiago Dip
1/2
cup
+ 2 tablespoons diced tomatoes
divided
1
tablespoon
minced sweet onion
1/2
teaspoon
balsamic vinegar
fresh ground black pepper to taste
2
tablespoons
shredded cheddar cheese
2
tablespoons
diced tomatoes
Instructions
Remove and discard stem and gills. Clean mushrooms with damp cloth.
Brush olive oil across inside and outside of mushrooms.
Add Summer Fresh Artichoke & Asiago dip, 1/2 cup diced tomatoes, sweet onion, balsamic vinegar, and pepper to small bowl and mix until well-blended.
Grill mushrooms over medium-high heat about 3 minutes per side until softened. Remove from grill.
Add one quarter of the tomato and dip stuffing mixture to each mushroom and sprinkle with one quarter of the shredded cheese.
Return to grill and cook about 5 minutes more until filling is hot and cheese is melted.
Garnish with a sprinkling of diced tomatoes (or Summer Fresh Bruschetta Dip) if desired.