Portobello "Burgers"

By JacqueDavison

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

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.


USE YOUR BROILER Heat broiler. Brush mushrooms with half the dressing. Broil 5 to 6 min. or until tender, turning after 3 min. and brushing with remaining dressing.