Vegetable Stuffed Grilled Portobello

(Courtesy of Taste of Home)

Ingredients:
1/2 c. olive oil
1/2 c. balsamic vinegar
6 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. each dried thyme, marjoram and basil
4 large portobello mushrooms (4-4 1/2 inches), stems removed
2 medium onions, halved and sliced
2 medium zucchini, halved and sliced
1 medium sweet red pepper, cut into 3/4 inch pieces
2 plum tomatoes, halved and sliced
5 small carrots, halved lengthwise and cut in half
1/2 c. garlic-herb cheese spread

Directions:
In a small bowl, combine the oil, vinegar, garlic, salt and herbs.  Pour half of the marinade into a large resealable plastic bag.  Add mushrooms; seal bag and turn to coat.  Pour remaining marinade into another large resealable plastic bag.  Add remaining vegetables; seal bag and turn to coat.  Refrigerate for at least 1 hour.

Drain vegetables and discard marinade.  Grill mushrooms, covered, over medium heat for 3-4 minutes on each side or until tender.  Place remaining vegetables in a grill wok or basket.  Grill, covered, over medium heat for 8-12 minutes or until tender, stirring frequently.

Spread cheese over mushrooms; top with vegetables.

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