- 4 medium portobello mushroom caps, cleaned
- 12 small sun-dried tomatoes
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup KRAFT 100% Grated Parmesan Cheese
- Place mushroom caps, top sides down, in microwaveable 9-inch square dish; top each with 3 tomatoes.
- Drizzle with oil and vinegar; sprinkle with cheese.
- Microwave on HIGH 4 min. or until heated through.