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Ingredients

2 portobello mushrooms (3/4 lb.)

1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided

1/2 cup cooked long-grain brown rice

1/2 cup chopped seeded tomatoes

1/3 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

1/4 cup chopped fresh basil

Grilled Stuffed Portobello Mushrooms for Two

Directions

Prep Time: 25 min
Total Time: 25 min
Servings – 2

  • Heat grill to medium heat.
  • Use spoon to remove stems and brown gills from undersides of mushroom caps. Discard gills; chop stems. Brush both sides of mushroom caps evenly with 2 Tbsp. dressing.
  • Heat remaining dressing in small skillet on medium heat. Add chopped stems; cook and stir 6 min. or until tender. Stir in rice, tomatoes, cheese and basil.
  • Grill mushrooms, top sides up, 5 min; turn. Top with rice mixture; grill 5 min. until mushrooms are tender and cheese is melted.
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