Mixed Pepper & Portobello Mushroom Mini on Toasted Baguette

• 8 each red peppers, trimmed, each cut into thirds
• 8 each yellow peppers, trimmed, each cut into thirds Target 1 pkg For $2.99 thru 02/06
• 24 each portobello mushroom caps
• 1 qt. Kraft Sundried Tomato and Oregano Dressing
• Philadelphia Brick Cream Cheese, softened
• goat cheese
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1/2 tsp. black pepper
• 24 each baguette rolls (4-1/2 inch), split, toasted
• 1 qt. baby arugula

1. Toss red and yellow peppers and mushrooms with 1 qt.
2. (1 L) of the dressing (or with 1/2 cup of the dressing for trial recipe); let stand 20 min.
3. to marinate.
4. Drain vegetables; reserve marinade.
5. Place peppers in sheet pan.
6. Bake in 325 degrees F-convection oven 15 min.
7. Meanwhile, grill mushrooms on medium-high heat 3 to 4 min.
8. or until tender, turning and brushing occasionally with reserved marinade.
9. Cool vegetables.
10. Beat cream cheese and goat cheese with mixer until well blended.
11. Add 3/4 cup (175 mL) of the remaining dressing (or 1-1/2 Tbsp.
12. 25 mL of the remaining dressing for trial recipe), tomatoes, basil and black pepper; beat until well blended.
13. For each serving: Slice 1 mushroom cap.
14. Spread 1-1/2 Tbsp.
15. (25 mL) cheese mixture onto bottom half of roll; top with mushrooms and 1 each of the red and yellow pepper pieces.
16. Toss 1/2 cup (125 mL) arugula with 1/2 Tbsp.
17. (7 mL) of the remaining dressing; place over peppers.
18. Cover with top of roll.

red peppers, yellow peppers, portobello mushroom, tomato, cream cheese, goat cheese, tomatoes, fresh basil, black pepper, baguette rolls, baby arugula

Taken from www.kraftrecipes.com/recipes/mixed-pepper-portobello-mushroom-mini-on-toasted-baguette-115399.aspx (may not work)