Grilled Stuffed Portobello Mushroom Caps

4 large portobello mushrooms

2 teaspoons olive oil

½ cup PHILADELPHIA Herb & Garlic Cooking Creme

½ cup grape tomatoes, quartered

2 tablespoons Kraft 100% Parmesan Shredded Cheese

1 green onion, thinly sliced

Heat barbecue to medium heat.

Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.

Fill caps with remaining ingredients.

Grill 6 to 8 min. or until filling is heated through. Serve warm.