Grilled Stuffed Portobello Mushrooms for Two

• 2 portobello mushrooms (3/4 lb./340 g)
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 1/2 cup cooked long-grain brown rice
• 1/2 cup chopped seeded tomatoes King Sooper's 1 lb For $0.99 thru 02/09
• 1/3 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
• 1/4 cup chopped fresh basil

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

portobello mushrooms, olive oil, brown rice, tomatoes, cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/grilled-stuffed-portobello-mushrooms-for-two-169284.aspx (may not work)