Portobello Mushroom Burger

• 3 cups KRAFT Signature Sun Dried Tomato Oregano Dressing
• 24 each portobello mushroom caps
• 24 each 80% lean ground beef patties (6 oz.)
• 24 slices provolone cheese slices (1 oz.)
• 24 each focaccia rolls, split
• 24 pieces leaf lettuce
• 8 each roasted red peppers, each cut into thirds
• 2-1/4 cups A.1. Thick & Hearty Steak Sauce, divided

1. For each serving: Drizzle 2 Tbsp.
2. dressing over 1 mushroom cap.
3. Let stand 10 min.
4. Drain; discard dressing,
5. Grill mushroom on medium-high heat 3 to 4 min.
6. on each side or until tender.
7. Meanwhile, grill 1 beef patty 2 to 3 min.
8. on each side or to medium (160 degrees F), or desired doneness; top with 1 cheese slice.
9. Grill 30 sec.
10. or until cheese begins to melt.
11. Spread 1/2 Tbsp.
12. steak sauce onto bottom half of roll.
13. Top with 1 lettuce piece, mushroom, cheeseburger, 1 roasted pepper piece and 1 Tbsp.
14. of the remaining steak sauce.
15. Cover with top of roll.

oregano dressing, portobello mushroom, patties, provolone cheese, focaccia rolls, leaf lettuce, red peppers, steak sauce

Taken from www.kraftrecipes.com/recipes/portobello-mushroom-burger-112554.aspx (may not work)