Portobello Mushroom Tea Sandwiches with Olive-Studded Focaccia Bread

• 2-1/4 cups red onions, thinly sliced
• 2/3 cup KRAFT Golden Italian Dressing
• 1 Full Recipe Lemon-Mustard Cream Cheese Spread, divided
• 1 Full Recipe Olive-Studded Focaccia Bread, split
• 1 gal. portobello mushrooms, thinly sliced, sauteed
• 4-1/2 cups roasted red peppers, medium dice
• 36 each grape tomatoes, quartered
• 72 each small fresh rosemary sprigs

1. Combine onions and dressing.
2. Refrigerate 30 min.
3. or until ready to use.
4. For each serving: Spread 1 Tbsp.
5. Lemon-Mustard Cream Cheese Spread onto bottom half of split Focaccia Bread.
6. Top each with about 4 mushroom slices, 1 Tbsp.
7. peppers and about 1/2 Tbsp.
8. onions; cover with top of bread.
9. Pipe 1 tsp.
10. Lemon-Mustard Cream Cheese Spread onto top of each sandwich; top with 2 tomato pieces and 1 rosemary sprig.

red onions, golden italian dressing, cream cheese, recipe olive, portobello mushrooms, red peppers, grape tomatoes, rosemary sprigs

Taken from www.kraftrecipes.com/recipes/portobello-mushroom-tea-sandwiches-olive-studded-focaccia-bread-120521.aspx (may not work)