Grilled Spinach-Stuffed Portobello Mushrooms

• 8 portobello mushrooms ( 3- to 4-inch diameter)
• 2 Tbsp. olive oil
• 1 pkg. (6 oz.) FRESH TAKE Italian Parmesan Recipe Cheese Breadcrumb Mix
• 2 cups loosely packed baby spinach leaves, finely chopped
• 1/2 cup roasted red pepper strips

1. Heat grill for indirect grilling: Light one side of grill, leaving other side unlit.
2. Close lid; heat grill to 375 degrees F.
3. Remove stems from mushrooms; scrape off gills.
4. Brush outsides of mushroom caps with oil.
5. Combine remaining ingredients; spoon into caps.
6. Cover grill grate (over unlit burner) with foil.
7. Place mushrooms on foil; cover grill with lid.
8. Grill 18 to 22 min.
9. or until mushrooms are tender and filling is heated through, monitoring for consistent grill temperature.
10. Cut into wedges.

portobello mushrooms, olive oil, mix, baby spinach leaves, pepper

Taken from www.kraftrecipes.com/recipes/grilled-spinach-stuffed-portobello-mushrooms-136918.aspx (may not work)