Herbed Portobello Mushrooms With Mascarpone

1. 1

   Coat mushrooms with vegetable cooking spray; set aside.

2. 2

   Stir together lemon juice and garlic in a small saucepan; cook over medium heat 1 to 2 minutes. Stir in broth and next 3 ingredients; bring to a boil. Remove from heat.

3. 3

   Brush mushrooms with herb mixture, applying generously to the underside.

4. 4

   Divide mascarpone into 8 portions, and roll into balls.

5. 5

   Grill mushrooms, top side up, covered with grill lid, over high heat (400u00b0 to 500u00b0) 5 to 7 minutes. Turn mushrooms, and top each with a cheese ball. Grill, covered with grill lid, 5 minutes. Garnish with basil sprig, if desired. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.