Portobello "burgers"

Name: Portobello "burgers"
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 large Portobello mushroom caps (4 1/2); 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

poohbear123 @cook_3735941

Portobello "burgers"

poohbear123 @cook_3735941

Saved

Ingredients

25 mins

4 servings

4 largePortobello mushroom caps (4 1/2)
1/4 cupkraft zesty Italian dressing, divided
4kraft big slice colby jack cheese slices
1/4 cupkraft real mayo mayonnaise
1 tbspgrey poupon dijon mustard
4multi-grain sandwich rolls, split
1 cuptightly packed baby spinach leaves
1tomato, cut into 8 thin slices

Saved

Steps

25 mins

1

Heat grill to medium-high heat.
2

Brush tops of , mushrooms with half of 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.
3

Top with cheese; grill 1 min. or until melted.
4

Mix mayo and mustard; spread onto bottom halves of rolls. Fill rolls with spinach, tomatoes and mushrooms.
5

SPECIAL EXTRA: add 1/4 cup drained thin oil-packed sun-dried tomato strips to sandwiches.
6

substitute: prepare using kraft sandwich shop horseradish dijon flavored reduced fat mayonnaise.