Grain And Vegetable-Stuffed Portobello Mushrooms

• 4 (5-inch) portobello caps
• Cooking spray
• 1 garlic clove, minced
• 1 cup refrigerated prechopped tomato, onion, and bell pepper mix
• 1 (8.5-ounce) pouch microwaveable cooked vegetable harvest whole grain rice medley (such as Uncle Ben's Vegetable Harvest Ready Rice)
• 1 cup (4 ounces) shredded Italian cheese blend, divided
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Preheat broiler.
2. Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Place mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil 4 minutes.
3. While mushrooms broil, heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic and tomato mixture to pan. Saute 2 minutes; remove from heat. Stir in rice, 3/4 cup cheese, and Worcestershire sauce.
4. Turn mushrooms over; sprinkle evenly with salt and pepper. Divide rice mixture evenly among mushrooms; sprinkle evenly with 1/4 cup cheese. Broil 3 minutes or until cheese melts.

portobello caps, cooking spray, garlic, tomato, grain rice, italian cheese blend, worcestershire sauce, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/grain-vegetable-stuffed-portobello-mushrooms (may not work)