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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.
