Spinach-Stuffed Portobello Mushrooms

What You Need
4 large portobello mushrooms (about 1 lb.), cleaned
1/4 cup KRAFT Light Zesty Italian Dressing, divided
1/4 cup chopped red pepper
2 cloves garlic, minced
2 bags (10 oz. each) fresh spinach
1/4 cup KRAFT Grated Parmesan Cheese
Make It

PREHEAT oven to 375°F. Twist or cut off stems from mushrooms. Chop stems; set aside. Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills. Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan.

HEAT remaining 3 Tbsp. dressing in Dutch oven on medium-high heat. Add mushroom stems, red pepper and garlic; cook and stir 2 min. Add spinach. Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min. Spoon evenly over mushroom caps; sprinkle with cheese.

BAKE 18 to 20 min. or until mushrooms are tender.