Grilled Stuffed Portobello Mushrooms for Two

Ingredients

• 0.3 cup lite balsamic vinaigrette dressing divided kraft
• 0.5 cup brown rice long-grain cooked
• 0.3 cup basil fresh chopped
• 0.3 cup milk italian* three cheese blend shredded 2% kraft
• 0.8 lb portabello mushrooms 
• 0.5 cup tomatoes seeded chopped

Equipment

• frying pan
• grill

Directions

1. Heat grill to medium heat.
2. Use spoon to remove stems and brown gills from undersides of mushroom caps. Discard gills; chop stems.
3. Brush both sides of mushroom caps evenly with 2 Tbsp. dressing.
4. Heat remaining dressing in small skillet on medium heat.
5. Add chopped stems; cook and stir 6 min. or until tender. Stir in rice, tomatoes, cheese and basil.
6. Grill mushrooms, top sides up, 5 min; turn. Top with rice mixture; grill 5 min. until mushrooms are tender and cheese is melted.