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Herbed cream cheese grilled mushrooms and grilled tomato vinaigrette

Daniel Lewis

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18 large mushroom caps, stemmed
6 ounces herbed cream cheese
4 medium ripe tomato, cut in half
2 1/2 teaspoons garlic, chopped
2 tablespoons fresh basil, chopped
1 dash red pepper flakes
2 teaspoons shallots, chopped fine
2 tablespoons balsamic vinegar
1/4 cup olive oil, extra virgin
salt and pepper to taste


In a mixing bowl combine garlic, basil, pepper flakes, shallots, vinegar, half the olive oil, salt and pepper. Toss with the mushrooms and set aside. In a separate bowl, toss tomatoes with remaining olive oil, salt and pepper. Grill tomatoes over the hottest spot on your grill for one minute per side, remove from fire and chill. Grill mushrooms two minutes per side (lift mushrooms out of marinade with a slotted spoon. Reserve and chill remaining marinade). Dice chilled tomatoes and mix into chilled mushroom marinade. Put small amount of cream cheese (about one quarter ounce) into each mushroom cap and top with tomato mixture. (Use a slotted spoon and save the juices to toss with mixed greens.)

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