Spinach-Filled Portobello Mushrooms with Lentils

• 2 cups cooked brown lentils
• 2 cups canned great Northern beans, drained, rinsed
• 1 cup red peppers, diced
• 1-1/4 cups KRAFT Signature Roasted Red Pepper Vinaigrette Dressing
• 3 qt. sauteed fresh spinach
• 2 cups OSCAR MAYER Bacon Pieces
• 2-1/4 cups KRAFT Signature Tangy Tomato Bacon Dressing, divided
• 12 each portobello mushroom caps, grilled
• 48 slices plum tomatoes, sliced, sauteed King Sooper's 1 lb For $0.99 thru 02/09
• - Asiago cheese, shaved

1. Combine lentils, beans, peppers and Roasted Red Pepper Vinaigrette; set aside.
2. Toss spinach with bacon and 3/4 cup of the Tangy Tomato Bacon Dressing (or 2 Tbsp.
3. of the dressing for trial recipe).
4. Cook in skillet on medium heat 1 min.
5. or until heated through, stirring occasionally.
6. Remove from heat; cover to keep warm.
7. For each serving: Fill 1 mushroom cap with 1 cup of the spinach mixture; top with 4 tomato slices.
8. Sprinkle with 1/2 oz.
9. cheese.
10. Place under salamander 1 min.
11. or until cheese is melted and filling is heated through.
12. Drizzle serving plate with 2 Tbsp.
13. of the remaining dressing; top with 1/3 cup of the lentil mixture and filled mushroom cap.
14. Garnish with flat leaf parsley, if desired.

canned great northern beans, red peppers, red pepper, fresh spinach, oscar mayer, tomato bacon, portobello mushroom caps, tomatoes, cheese

Taken from www.kraftrecipes.com/recipes/spinach-filled-portobello-mushrooms-lentils-98097.aspx (may not work)