Portobello Swiss Bistro Burgers

• 12 each Medium portobello mushrooms
• 2 Tbsp. canola oil
• 12 each ground beef patties (5 oz./140 g)
• 24 slices Casino Swiss Slices (11 g)
• 12 each brioche buns, split
• 1-1/2 cups Kraft Sauce Works Dijon Bistro Sauce
• 3 cups Packed baby arugula
• 24 slices tomato slices, 1/4-inch thick

1. For each serving: Trim stem from 1 mushroom and scrape out gills using small spoon; discard.
2. Brush top of mushroom with 1/2 tsp.
3. (2 mL) oil.
4. Grill 1 beef patty on medium-high heat 5 to 6 min.
5. on each side or until done (160 degrees F 71 degrees C), adding 2 cheese slices for the last 1 to 2 min.
6. Grill mushroom 3 to 4 min.
7. on each side or until softened.
8. Remove mushroom from grill; tent with foil to keep warm.
9. Meanwhile, toast cut sides of 1 bun on grill 1 min.
10. Spread cut sides of bun with 2 Tbsp.
11. (30 mL) Bistro Sauce; fill with 1/4 cup (50 mL) arugula, mushroom, 2 tomato slices and cheeseburger.

portobello mushrooms, canola oil, ground beef patties, casino swiss, buns, kraft sauce works, arugula, tomato

Taken from www.kraftrecipes.com/recipes/portobello-swiss-bistro-burgers-178366.aspx (may not work)