Packed with corn, Parmesan and more, these grilled mushrooms make a savory supper for two in half an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, heat 1/4 cup water to boiling. Add asparagus. Cover; cook 4 minutes or until crisp-tender, adding corn during last 2 minutes of cooking time. Drain.
- In medium bowl, mix asparagus, corn, bread crumbs, cheese, chives, broth, 1/4 teaspoon of the salt and the pepper. Set aside.
- Brush mushroom caps with oil; sprinkle with remaining 1/4 teaspoon salt. Place mushrooms, gill sides down, on grill over medium heat. Cover grill; cook 5 minutes. Turn mushrooms over; mound about 1/2 cup vegetable mixture into each mushroom. Cover grill; cook 5 to 7 minutes longer or until stuffing is golden brown and cheese is melted.
Nutrition Facts : Calories 450, Carbohydrate 62 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 8 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 10 g, TransFat 0 g
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