Cheese Stuffed Grilled Portobello Mushrooms

6 large portobello mushroom caps 3 bottled roasted red peppers, halved 18 ciliegine (cherry size) Wisconsin mozzarella balls 1-1/2 cups (6 oz.) Wisconsin fontina cheese, shredded 1 cup panko-style bread crumbs with herbs 1 tsp. Italian seasoning

Brush outdoor or indoor grill rack with olive oil. Clean portobellos and place face down on large platter so you can place filling inside the cap. Top each mushroom cap with one roasted red pepper half, followed by 3 mozzarella balls. In medium bowl, toss together fontina, bread crumbs, and Italian seasoning. Divide mixture evenly among caps, pressing down lightly. Place mushroom caps directly on grill; grill 5 to 10 minutes or until cheese is melted and mushroom is soft. Makes 6 servings.