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Ingredients
- 4 large portobello mushroom caps (4-1/2 inch)
- 1/4 cup KRAFT Zesty Italian Dressing, divided
- 4 KRAFT Big Slice Colby Jack Cheese Slices
- 1/4 cup KRAFT Real Mayo Mayonnaise
- 1 Tbsp. GREY POUPON Dijon Mustard
- 4 multi-grain sandwich rolls, split
- 1 cup tightly packed baby spinach leaves
- 1 tomato, cut into 8 thin slices
Details
Preparation
Step 1
HEAT grill to medium-high heat.
BRUSH tops of mushrooms with half the dressing; grill, top-sides down, 2 to 3 min. or until mushrooms begin to soften. Brush with remaining dressing; turn. Grill 2 to 3 min. or until tender.
TOP with cheese; grill 1 min. or until melted.
MIX mayo and mustard; spread onto bottom halves of rolls. Fill rolls with spinach, tomatoes and mushrooms.
Kraft Kitchens TipsVariation Prepare using KRAFT Big Slice Pepper Jack or Cheddar Cheese Slices.Use Your BroilerHeat broiler. Brush mushrooms with half the dressing. Broil 5 to 6 min. or until tender, turning after 3 min. and brushing with remaining dressing. Special ExtraAdd 1/4 cup drained thin oil-packed sun-dried tomato strips to sandwiches
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