Potato and Corn-Stuffed Portobello Caps

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  • 35 min prep time
  • 35 min total time
  • 14 ingredients
  • 4 servings

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

Directions

  1. 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. 2 Meanwhile, heat grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems.
  3. 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. 4 Carefully spoon potato mixture into caps, mounding slightly. If desired, sprinkle with additional cheese.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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