1. Place mushrooms in large zip-top plastic bag; pour dressing over mushrooms. Seal bag, pressing out excess air; gently massage and refrigerate at least 30 minutes or up to 2 hours.

2. Prepare outdoor grill for direct grilling over medium-high heat. In small sauce-pot, whisk vinegar and honey; heat to a boil over high heat. Reduce heat to low; simmer 10 minutes or until mixture is reduced to about 3 tablespoons and coats the back of a spoon. Let cool.

3. Remove mushrooms from marinade; discard marinade. Place mushrooms, gill side down, on hot grill rack; cover and cook 5 minutes. Turn mushrooms; fill with tomatoes, cheese and basil. Cover and cook 5 minutes or until mushroom is tender and filling is heated through; serve drizzled with balsamic vinegar mixture.

Chef Tip: To make this dish in the oven, preheat oven to 375°; bake mushrooms, gill side down, on a rimmed baking pan sprayed with cooking spray for 15 minutes. Turn mushrooms; fill with caprese mixture and bake 5 minutes or until mushroom is tender and filling is heated through.

• 1 stuffed mushroom: Per serving
• 10 g (4g Saturated) Fat
• 16 mg Cholesterol
• 270 mg Sodium
• 19 g Carbohydrates
• 2 g Fiber
• 13 g Sugars
• 6 g Added Sugars
• 7 g Protein