Potato and Corn-Stuffed Portobello Caps

Enjoy these grilled mushrooms filled with Green Giant® Niblets® Corn, potato and cheese - a perfect dinner ready in 35 minutes.

(2)
(0)
Save and Share
  • prep time 35 min
  • total time 35 min
  • ingredients 14
  • servings 4
 

Ingredients

2
tablespoons margarine or butter
1/4
cup chopped red bell pepper
1
garlic clove, minced
1 1/4
cups water
1
cup Green Giant® Niblets® Frozen Corn
1 1/3
cups mashed potato flakes
1/2
cup milk
1/2
teaspoon salt
1/4
cup sliced green onions
2
oz. (1/2 cup) shredded Cheddar cheese
8
(3 1/2 to 4-inch) portobello mushroom caps
Nonstick cooking spray
1/4
teaspoon salt
1/8
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Melt margarine in medium saucepan over medium heat. Add bell pepper and garlic; cook and stir 1 to 2 minutes or until bell pepper is crisp-tender. Add water; bring to a boil. Add corn; boil 2 minutes. Remove from heat. Add potato flakes, milk and salt; stir until liquid is absorbed. Add onions and cheese; mix well. Heat 1 to 2 minutes or until cheese is melted and mixture is hot. Remove from heat; cover to keep warm.
  • 2 Meanwhile, heat grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems.
  • 3 When ready to grill, spray mushroom caps with nonstick cooking spray; sprinkle with salt and pepper. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up.
  • 4 Carefully spoon potato mixture into caps, mounding slightly. If desired, sprinkle with additional cheese.
  • 1 Melt margarine in medium saucepan over medium heat. Add bell pepper and garlic; cook and stir 1 to 2 minutes or until bell pepper is crisp-tender. Add water; bring to a boil. Add corn; boil 2 minutes. Remove from heat. Add potato flakes, milk and salt; stir until liquid is absorbed. Add onions and cheese; mix well. Heat 1 to 2 minutes or until cheese is melted and mixture is hot. Remove from heat; cover to keep warm.
  • 2 Meanwhile, heat grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems.
  • 3 When ready to grill, spray mushroom caps with nonstick cooking spray; sprinkle with salt and pepper. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up.
  • 4 Carefully spoon potato mixture into caps, mounding slightly. If desired, sprinkle with additional cheese.

EXPERT TIPS

toggle

Expert Tips

Use Portobello mushroom caps that measure 3 1/2 to 4 inches across for this recipe. This size is large enough for the filling, given that the caps shrink when grilled. You can use another size mushroom caps; simply adjust the amount of filling used in each.

Garnish these colorful filled mushrooms with green onion fans. To make fans, cut thin lengthwise slits through the onion greens, extending to bulb end. Place the slit onions in ice water until the sliced ends separate and curl.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
),
Cholesterol
15mg
15%;
Sodium
620mg
620%;
Total Carbohydrate
32g
32%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
15%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 2 Vegetable; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.