Grilled Stuffed Portobello Mushrooms

By Booper-2

Ingredients

• 1/2 cup chopped roasted red peppers
• 1/2 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese
• 1/2 cup Kraft Part Skim Mozzarella Shredded Cheese
• 1/8 tsp. black pepper
• 2 portobello mushrooms (1-1/4 lb./565 g)
• 2 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 1 clove garlic, minced
• 2 Tbsp. chopped fresh basil

Preparation

Step 1

HEAT barbecue to medium heat.

COMBINE first 4 ingredients.

USE spoon to remove stems and brown gills from undersides of mushroom caps; discard. Mix dressing and garlic; brush onto both sides of mushroom caps.

GRILL, top-sides up, 5 min.; turn. Top with vegetable mixture; grill 5 min. or until mushrooms are tender and cheese is melted. Sprinkle with basil.