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