How about a tasty vegetarian dish for two? We’re talking portobello mushrooms stuffed with rice, tomatoes, cheese and basil, all grilled to perfection.
What You Need
Original recipe yields 2 servings
2 portobello mushroom s (3/4 lb.)
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided
1/2 cup cooked long-grain brown rice
1/2 cup chopped seeded tomato es
1/3 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/4 cup chopped fresh basil
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* Made with quality cheeses crafted in the USA.
Let's Make It
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.
Prepare using KRAFT 2% Milk Shredded Mozzarella Cheese.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.