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Categories:
red peppers Feta cheese Mozzarella cheese black pepper portobello mushrooms clove garlic fresh basil
Viewed: 21 - Published at: 9 years agoIngredients
- 1/2 cup chopped roasted red peppers
- 1/2 cup ATHENOS Traditional Crumbled Feta Cheese
- 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- 1/8 tsp. black pepper
- 2 portobello mushrooms (1-1/4 lb.)
- 2 Tbsp. KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
- 1 clove garlic, minced
- 2 Tbsp. chopped fresh basil
Method
- Heat greased grill 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.
