1REMOVE and finely chop mushroom stems. Brush mushroom caps with oil. Reserve caps and chopped stems.
2PLACE Crispy Fried Onions into plastic bag. Lightly crush with hands or with rolling pin. Reserve 2 tbsp. crumbs. Combine remaining crushed onions, chopped mushroom stems, red bell pepper and mustard; toss until crumbs are moistened.
3PREPARE grill for indirect cooking over high heat (425°F). Spoon filling into mushroom caps. Arrange in disposable foil pan. Sprinkle mushroom caps with cheese and reserved crumbs. Cook on covered grill 10 minutes or until heated through and tender.
Nutrition information coming soon.
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