Portabello Mushroom Sandwich

• 1 lb. (4 4-oz caps) fresh portobello mushrooms, stems removed, washed
• 1/2 cup KRAFT Lite House Italian Dressing, divided
• 1 lb. spinach leaves, divided
• 4 medium tomatoes, sliced, divided
• 4 whole wheat sandwich rolls, split
• 4 slices OSCAR MAYER Turkey Bacon, cooked, crumbled
• 1/2 cup chopped green onion
• 1/4 cup honey mustard salad dressing
• 4 SNACKWELL'S Sugar Free Shortbread Cookies
• 32 fl oz (4 cups) fat-free milk

1. Place mushrooms in bowl bottom sides up.
2. Pour 1 Tbsp.
3. of the Italian dressing over each mushroom; marinate 1 hour.
4. Heat grill or broiler.
5. Grill mushroom caps 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 each bun.
8. Drizzle each sandwich with 1 Tbsp.
9. Italian dressing and top with hot mushroom and 2nd half of bun.
10. Toss remaining spinach and tomatoes with crumbled bacon and onion to make salad; divide evenly onto 4 plates.
11. Drizzle each salad with 1 Tbsp.
12. honey mustard dressing.
13. Complement meal with a cookie per person for dessert.
14. Serve each person an 8 fl oz glass of milk with meal.

fresh portobello mushrooms, italian dressing, spinach leaves, tomatoes, whole wheat sandwich rolls, turkey bacon, green onion, honey mustard salad dressing, s sugar, milk

Taken from www.kraftrecipes.com/recipes/portabello-mushroom-sandwich-59237.aspx (may not work)