Portobello Mushroom Sandwich

• 25 medium portobello mushrooms
• 1-1/4 qt. KRAFT Balsamic Vinaigrette Dressing, divided
• 25 each kaiser rolls, split
• 2 qt. Fresh spinach leaves, cleaned, cut into strips
• 75 slices Red and yellow tomatoes, sliced
• 3-1/4 cups Crumbled blue cheese

1. Remove mushroom stems; discard.
2. Clean mushrooms.
3. Pour 3 cups dressing over mushrooms (or 2 Tbsp.
4. for trial recipe).
5. Marinate in refrigerator 1 hour.
6. Remove mushrooms from marinade; discard marinade.
7. Grill mushrooms over medium-high heat until tender.
8. FOR EACH SERVING: Cover bottom half of roll with 1/3 cup of the spinach; top with 3 tomato slices.
9. Drizzle with 1 Tbsp.
10. dressing.
11. Cover with hot grilled mushroom, 2 Tbsp.
12. cheese and top half of roll.
13. Cut sandwich in half to serve, if desired.
14. Serve immediately.

portobello mushrooms, dressing, kaiser rolls, fresh spinach leaves, red, blue cheese

Taken from www.kraftrecipes.com/recipes/-3034.aspx (may not work)