- 8 portobello mushrooms ( 3- to 4-inch diameter)
- 2 Tbsp. olive oil
- 1 pkg. (6-oz.) Kraft® Fresh Take® Italian Parmesan Recipe Cheese Breadcrumb Mix
- 2 cups loosely packed baby spinach leaves, finely chopped
- 1/2 cup roasted red pepper strips
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
Remove stems from mushrooms; scrape off gills. Brush outsides of mushroom caps with oil. Combine remaining ingredients;
spoon into caps.
Cover grill grate (over unlit burner) with foil. Place mushrooms on foil; cover grill with lid. Grill 18 to 22 min. or
until mushrooms are tender and filling is heated through, monitoring for consistent grill temperature. Cut into wedges.