Grilled Stuffed Portobello Mushrooms

• 1/2 cup chopped roasted red peppers
• 1/2 cup ATHENOS Traditional Crumbled Feta Cheese
• 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1/8 tsp. black pepper
• 2 portobello mushrooms (1-1/4 lb.)
• 2 Tbsp. KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
• 1 clove garlic, minced
• 2 Tbsp. chopped fresh basil

1. Heat greased grill to medium heat.
2. Combine first 4 ingredients.
3. Use spoon to remove stems and brown gills from undersides of mushroom caps; discard.
4. Mix dressing and garlic; brush onto both sides of mushroom caps.
5. Grill, top-sides up, 5 min.
6. ; turn.
7. Top with vegetable mixture; grill 5 min.
8. or until mushrooms are tender and cheese is melted.
9. Sprinkle with basil.

red peppers, feta cheese, mozzarella cheese, black pepper, portobello mushrooms, kraft classic balsamic vinaigrette dressing made with, clove garlic, fresh basil

Taken from www.kraftrecipes.com/recipes/grilled-stuffed-portobello-mushrooms-123963.aspx (may not work)