Hot Dogs Albanil-Topped Portobello Mushrooms

• 3 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1/2 small onion, sliced lengthwise Safeway 1 lb For $1.49 thru 02/09
• 2 cloves garlic, minced
• 3 OSCAR MAYER Wieners, sliced
• 3 plum tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 serrano chile, stemmed, chopped
• 1/2 tsp. dried Mexican oregano
• 6 portobello mushrooms (2-1/4 lb.)
• 1 Tbsp. KRAFT Balsamic Vinaigrette Dressing

1. Cook and stir bacon in large skillet until crisp.
2. Use slotted spoon to remove bacon from skillet; drain on paper towels.
3. Discard drippings from skillet; wipe skillet with additional paper towels.
4. Add onions, garlic and wieners to skillet; cook 8 min., stirring frequently.
5. Add tomatoes, chiles and oregano; cook 5 min., stirring occasionally.
6. Stir in bacon.
7. Remove from heat; cover to keep warm.
8. Heat grill pan on medium-high heat.
9. Brush mushrooms with dressing.
10. Add to pan; cook 12 to 15 min.
11. or until tender, turning occasionally.
12. Place mushrooms, rounded sides down, on platter; top with wiener mixture.

bacon, onion, garlic, wieners, tomatoes, serrano chile, oregano, portobello mushrooms

Taken from www.kraftrecipes.com/recipes/hot-dogs-albanil-topped-portobello-mushrooms-125174.aspx (may not work)