Grilled Stuffed Portobello Mushrooms for Two

• 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

1. Heat grill 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; turn.
11. Top with rice mixture; grill 5 min.
12. until mushrooms are tender and cheese is melted.

portobello mushrooms, dressing, brown rice, tomatoes, milk, fresh basil

Taken from www.kraftrecipes.com/recipes/grilled-stuffed-portobello-mushrooms-for-two-121900.aspx (may not work)