Cheesy Spinach Portobello Bruschetta

• 8 portobello mushrooms, gills removed
• 1/4 cup butter
• 3 Tbsp. flour
• 1 cup milk
• 1-1/2 cups POLLY-O All Natural Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
• 1 tomato, seeded, chopped
• 1/4 tsp. black pepper

1. Heat broiler.
2. Place mushrooms in single layer on foil-covered shallow baking sheet.
3. Broil, 4 inches from heat, 2 min.
4. on each side or just until tender.
5. Drain any liquid from pan; return mushrooms to pan.
6. Melt butter in medium saucepan on medium heat.
7. Whisk in flour until blended.
8. Cook and stir 1 min.
9. Gradually stir in milk; cook and stir 2 min.
10. or until mixture thickens.
11. Remove from heat.
12. Add cheese; stir until melted.
13. Stir in spinach, tomatoes and pepper.
14. Spoon onto mushrooms.
15. Broil, 4 inches from heat, 1 to 2 min.
16. or until heated through.

portobello mushrooms, butter, flour, milk, pollyo all natural shredded low, tomato, black pepper

Taken from www.kraftrecipes.com/recipes/cheesy-spinach-portobello-bruschetta-181694.aspx (may not work)