Portabello Mushroom Sandwich

• 4 oz. fresh portobello mushroom, stem removed, washed
• 2 Tbsp. KRAFT Lite House Italian Dressing, divided
• 5 oz. spinach leaves, divided
• 1 medium tomato, sliced, divided
• 1 whole wheat sandwich roll, split
• 1 slice OSCAR MAYER Turkey Bacon, cooked, crumbled
• 2 Tbsp. chopped green onion
• 1 Tbsp. honey mustard salad dressing
• 3 SNACKWELL'S Sugar Free Shortbread Cookies
• 8 fl oz (1 cup) fat-free milk

1. Place mushroom in bowl bottom side up.
2. Pour 1 Tbsp.
3. of the Italian dressing over mushroom; marinate 1 hour.
4. Heat grill or broiler.
5. Grill mushroom cap 5 min.
6. on each side, or until tender.
7. Arrange several of the spinach leaves and a thick slice of the tomato on the bottom half of bun.
8. Drizzle with remaining Italian dressing and top with hot mushroom and second half of bun.
9. Combine remaining spinach and tomato with crumbled bacon and onion to make salad; drizzle with honey mustard dressing.
10. Enjoy cookies for dessert.
11. Serve meal with a glass of milk.

fresh portobello mushroom, italian dressing, spinach leaves, tomato, whole wheat sandwich roll, turkey bacon, green onion, honey mustard salad dressing, s sugar, milk

Taken from www.kraftrecipes.com/recipes/portabello-mushroom-sandwich-58727.aspx (may not work)