Grilled Stuffed Portobello Mushrooms for Two
Time Prep: 10 minutes
Total: 27 minutes
Servings Total: 2 servings
What You Need:
Portobello mushrooms (3/4 lb.)
cup Kraft Lite Balsamic Vinaigrette Dressing, divided
cup cooked long-grain brown rice
cup chopped seeded tomatoes
cup Kraft 2% Milk Shredded Italian Three Cheese Blend
cup chopped fresh basil
HEAT grill to medium heat.
USE spoon to remove stems and brown gills from undersides of mushroom caps. Discard gills; chop stems. Brush both sides of mushroom caps evenly with 2 Tbsp. dressing.
HEAT remaining dressing in small skillet on medium heat. Add chopped stems; cook and stir 6 min. or until tender. Stir in rice, tomatoes, cheese and basil.
GRILL mushrooms, top-sides up, 5 min; turn. Top with rice mixture; grill 5 min. until mushrooms are tender and cheese is melted.
Kraft Light Balsamic Vinaigrette Dressing
Long-grain brown rice
Kraft 2% Milk Shredded Italian Three Cheese Blend