Melt 2 Tbsp. butter in large skillet on medium-high heat. Add vegetables and garlic; cook 8 min. or until liquid has evaporated, stirring occasionally. Stir in Gouda cheese, 1 Tbsp. Parmesan and ground red pepper. Remove from heat.
Stack phyllo sheets on clean kitchen towel; spread with mushroom mixture to within 1 inch from one short end of phyllo. Fold 1/2-inch-wide border over filling, then roll dough up, using towel to help roll it up. Place, seam-side down, on baking sheet sprayed with cooking spray.
Melt remaining butter; brush over roll. Sprinkle with remaining Parmesan.
Bake 30 to 35 min. or until golden brown. Cool 5 min. before slicing.
Substitute your favorite KRAFT Shredded Cheese for the gouda.
Add a dash of ground nutmeg to the cooked vegetables with the cheeses.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.