Stuffed Mushroom-Topped Salad

• 48 each portobello mushroom caps
• 1-1/2 gal. spinach leaves, chopped, sauteed
• 96 each fresh mozzarella cheese, cut into 1-oz. slices
• 6 gal. mixed salad greens
• 3 gal. mixed red, yellow and green bell peppers, roasted, chopped
• 2-1/4 qt. KRAFT Balsamic Vinaigrette Dressing
• 6 each French baguettes (8 inch), each cut into 24 slices, toasted

1. Top each inverted mushroom cap with 1/2 cup spinach and 2 mozzarella cheese slices.
2. Bake in 350F-convection oven for 4 to 6 min.
3. or until mushrooms are tender and cheese is melted.
4. For each serving: Toss 2 cups salad greens and 1 cup peppers with 2 Tbsp.
5. of the dressing.
6. Place on salad plate; top with 1 of the stuffed mushrooms.
7. Drizzle with additional 1 Tbsp.
8. dressing.
9. Serve with 3 toast slices.

portobello mushroom, spinach leaves, mozzarella cheese, mixed salad greens, mixed red, kraft balsamic vinaigrette dressing

Taken from www.kraftrecipes.com/recipes/-3043.aspx (may not work)