Portobello and Avocado Burritos
- 4 portobello mushroom caps, gills removed
- 5 Tbsp. KRAFT Zesty Italian Dressing, divided
- 2 cups cooked brown rice
- 1/2 cup chopped fresh cilantro, divided
- 4 flour tortillas (10 inch)
- 2 avocados, sliced
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
- 1/2 cup TACO BELL Thick & Chunky Medium Salsa
- Heat oven to 400 degrees F.
- Place mushrooms, rounded sides up, on rimmed baking sheet sprayed with cooking spray; brush with 2 Tbsp.
- dressing.
- Bake 10 to 12 min.
- or until mushrooms are tender; cool.
- Slice mushrooms.
- Combine rice, 2 Tbsp.
- cilantro and remaining dressing; spoon down centers of tortillas.
- Top with mushrooms, avocados and cheese.
- Fold in opposite sides of each tortilla, then roll up burrito style.
- Cook burritos, seam sides down, in large skillet on medium heat 3 to 4 min.
- on each side or until golden brown on both sides.
- Serve with salsa.
portobello mushroom caps, italian dressing, brown rice, fresh cilantro, flour tortillas, avocados, four cheese, taco
Taken from www.kraftrecipes.com/recipes/portobello-avocado-burritos-179779.aspx (may not work)