Cheesy Apricot Stuffed Grilled Portobellos

Prep Time 15 min
Cook Time 10 Min
Servings N/A
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1/3 cup Smucker's® Low Sugar Reduced Sugar Apricot Preserves
  • 1/8 tsp. chipotle powder
  • 4 large portobello mushroom caps
  • 1/3 cup reduced fat cream cheese (about 3 oz.), softened
  • 2 tbsps. plus 1/4 cup lowfat shredded sharp Cheddar cheese, divided
  • 2 tbsps. Smucker's® Natural Chunky Peanut Butter
  • 3 tbsps. crumbled bacon
  • 2 tbsps. green onion, sliced

Directions

  • Step 1

    SPRAY grill grates with no-stick spray. Heat grill to 350°F to 375°F.

  • Step 2

    COMBINE 1/3 cup apricot preserves and chipotle powder. Using edge of teaspoon remove the gills and stem from underside of mushroom cap.

  • Step 3

    BLEND cream cheese, 2 tablespoons Cheddar cheese, peanut butter, bacon, onion and remaining 3 tablespoons apricot preserves. Spread about 3 tablespoons cream cheese mixture into each mushroom cap. Top each with 1 tablespoon apricot mixture; sprinkle with 1 tablespoon cheese. Grill covered 8 to 10 minutes or until cheese is melted and center is warmed through. Serve immediately.

Serving size
(1/4 of recipe)

  • Calories 240
  • Calories from Fat110g
  • Total Fat 12g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 19mg
  • Sodium 440mg
  • Potassium 0mg
  • Total Carbohydrates 19g
  • Dietary Fiber 2g
  • Sugars 14g
  • Protein 12g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet