Spinach & Portobello Sandwiches

• 24 each medium portobello mushrooms
• 1 qt. KRAFT Light Italian Reduced Fat Dressing, divided
• 24 each kaiser rolls, split
• 2 qt. Fresh spinach leaves, julienned
• 12 each medium tomatoes, each cut into 6 slices

1. Remove mushroom stems; discard.
2. Clean mushrooms.
3. Pour 3 cups of the dressing over mushrooms (or 2 Tbsp.
4. for trial recipe).
5. Marinate in refrigerator 1 hour.
6. Remove mushrooms from marinade; discard marinade.
7. Grill mushrooms on medium-high heat until tender.
8. (Finish in oven, if necessary.)
9. For each serving: Cover bottom half of roll with 1/3 cup spinach and 3 tomato slices; drizzle with 1 Tbsp.
10. of the remaining dressing.
11. Cover with hot grilled mushroom and top half of roll.
12. Cut in half to serve, if desired.

portobello mushrooms, fat dressing, kaiser rolls, fresh spinach leaves, tomatoes

Taken from www.kraftrecipes.com/recipes/-3042.aspx (may not work)