Cheesy Apricot Stuffed Grilled Portobellos

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	1/3 cup Smucker's® Apricot Low Sugar Preserves, plus 3 tablespoons, divided
•	1/8 teaspoon chipotle powder
•	4 large portobello mushroom caps
•	1/3 cup reduced fat cream cheese (about 3 oz.), softened
•	2 tablespoons plus 1/4 cup lowfat shredded sharp Cheddar cheese, divided
•	2 tablespoons Smucker's® Chunky Natural Peanut Butter, stirred
•	3 tablespoons crumbled bacon
•	2 tablespoons green onion, sliced

1	SPRAY grill grates with no-stick spray. Heat grill to 350°F to 375°F.
2	COMBINE 1/3 cup apricot preserves and chipotle powder. Using the edge of a teaspoon remove the gills and stem from the underside of the mushroom cap.
3	BLEND cream cheese, 2 tablespoons Cheddar cheese, peanut butter, bacon, onion and remaining 3 tablespoons apricot preserves. Spread about 3 tablespoons cream cheese mixture into each mushroom cap. Top each with 1 tablespoon apricot mixture; sprinkle with 1 tablespoon cheese. Grill covered 8 to 10 minutes or until cheese is melted and center is warmed through. Serve immediately.