Portobello Burgers

• 4 large portobello mushroom caps (4-1/2 inch), gills removed
• 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

1. Heat grill to medium-high heat.
2. Brush tops of mushrooms with half the dressing; grill, top sides down, 2 to 3 min.
3. or until mushrooms begin to soften.
4. Brush with remaining dressing; turn.
5. Grill 2 to 3 min.
6. or until tender.
7. Top with cheese; grill 1 min.
8. or until melted.
9. Mix mayo and mustard until blended; spread onto bottom halves of rolls.
10. Fill rolls with spinach, tomatoes and mushrooms.

portobello mushroom, italian dressing, mayonnaise, poupon, multigrain sandwich rolls, tightly packed baby spinach leaves, tomato

Taken from www.kraftrecipes.com/recipes/portobello-burgers-135711.aspx (may not work)