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

1. Heat oven to 400 degrees F.
2. Place mushrooms, rounded sides up, on rimmed baking sheet sprayed with cooking spray; brush with 2 Tbsp.
3. dressing.
4. Bake 10 to 12 min.
5. or until mushrooms are tender; cool.
6. Slice mushrooms.
7. Combine rice, 2 Tbsp.
8. cilantro and remaining dressing; spoon down centers of tortillas.
9. Top with mushrooms, avocados and cheese.
10. Fold in opposite sides of each tortilla, then roll up burrito style.
11. Cook burritos, seam sides down, in large skillet on medium heat 3 to 4 min.
12. on each side or until golden brown on both sides.
13. 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)