Portobello Burgers
Courtesy of Kraft Kitchens
Servings: 4
Prep Time: 19 Min.
Cook Time: 6 Min.
Prep Time: 19 Min.
Cook Time: 6 Min.
What you need:
* 4 large portobello mushroom caps (4-1/2 in.), gills removed
* 1/4 c. KRAFT Zesty Italian Dressing, divided
* 4 KRAFT Big Slice Colby Jack Cheese Slices
* 1/4 c. KRAFT Real Mayo Mayonnaise
* 1 Tbsp. GREY POUPON Dijon Mustard
* 4 multi-grain sandwich rolls, split
* 1 c. tightly packed baby spinach leaves
* 1 tomato, cut into 8 thin slices
* 1/4 c. KRAFT Zesty Italian Dressing, divided
* 4 KRAFT Big Slice Colby Jack Cheese Slices
* 1/4 c. KRAFT Real Mayo Mayonnaise
* 1 Tbsp. GREY POUPON Dijon Mustard
* 4 multi-grain sandwich rolls, split
* 1 c. tightly packed baby spinach leaves
* 1 tomato, cut into 8 thin slices
What to do:
1. Heat grill to medium-high heat.
2. 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.
3. Top with cheese; grill 1 min. or until melted.
4. Mix mayo and mustard until blended; spread onto bottom halves of rolls. Fill rolls with spinach, tomatoes and mushrooms.
2. 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.
3. Top with cheese; grill 1 min. or until melted.
4. Mix mayo and mustard until blended; spread onto bottom halves of rolls. Fill rolls with spinach, tomatoes and mushrooms.