Grilled Stuffed Portobello Mushroom Caps

• 4 large portobello mushrooms (1 lb./450 g), stems and gills removed
• 2 tsp. olive oil
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 2 Tbsp. Kraft 100% Parmesan Shredded Cheese
• 3 Tbsp. milk
• 1/2 cup grape tomatoes, quartered
• 1 green onion, thinly sliced

1. Heat barbecue to medium heat.
2. Brush mushrooms with oil; grill 2 min.
3. on each side or just until mushrooms start to soften.
4. Place, rounded sides down, on foil-covered baking sheet.
5. Pat dry with paper towels.
6. Mix cream cheese product, Parmesan and milk until blended; spoon over mushrooms.
7. Top with tomatoes and onions.
8. Grill 5 to 7 min.
9. or until heated through.

portobello mushrooms, olive oil, philadelphia, cheese, milk, grape tomatoes, green onion

Taken from www.kraftrecipes.com/recipes/grilled-stuffed-portobello-mushroom-caps-136622.aspx (may not work)