Courtesy of Vermont Harvest

INGREDIENTS:

4 Portabella mushroom caps
1 8-ounce jar Smokin’ Garlic Tomato Spread
8-ounces sharp Cheddar cheese, shredded

DIRECTIONS:

Clean the mushrooms and cut the stems off the caps.

Spread the inside of the cap with a little olive oil. Place the cap on a hot grill; inside facing down.
Cook 6-8 minutes.

Spread the top side of the cap with a little olive oil and turning cap over, continue to cook. Spread 2-ounces (about ¼ jar) Smokin’ Garlic Tomato evenly over the insides of the caps.

Divide the shredded cheese evenly and sprinkle inside the caps. Continue cooking until the mushrooms are done and the cheese has melted.