Grilled Stuffed Portobello Mushrooms for Two

Time Prep: 10 minutes

Total: 27 minutes

Servings Total: 2 servings

 

What You Need:

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

 

Make It:

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.