Mixed Pepper & Portobello Mushroom Mini on Toasted Baguette

• 8 each red peppers, trimmed, each cut into thirds
• 8 each yellow peppers, trimmed, each cut into thirds Target 1 pkg For $2.99 thru 02/06
• 24 each portobello mushroom caps
• 1 qt. KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil, divided
• PHILADELPHIA Original Cream Cheese, softened
• goat cheese
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1/2 tsp. black pepper
• 24 each baguette rolls (4-1/2 inch), split, toasted
• 1 qt. baby arugula

1. Toss bell peppers and mushrooms with 1 qt.
2. of the dressing (or with 1/2 cup of the dressing for trial recipe); let stand 20 min.
3. to marinate.
4. Drain mushrooms and peppers; reserve marinade.
5. Place peppers in sheet pan.
6. Bake in 325 degrees F-convection oven 15 min.
7. Meanwhile, grill mushrooms on medium-high heat 3 to 4 min.
8. or until tender, turning and brushing occasionally with marinade.
9. Cool vegetables.
10. Beat cream cheese and goat cheese with mixer until well blended.
11. Add 3/4 cup of the remaining dressing (or 1-1/2 Tbsp.
12. of the remaining dressing for trial recipe), tomatoes, basil and black pepper; beat until well blended.
13. For each serving: Slice 1 mushroom cap.
14. Spread 1-1/2 Tbsp.
15. cheese mixture onto bottom half of roll; top with mushrooms and 1 each of the red and yellow pepper pieces.
16. Toss 1/2 cup arugula with 1/2 Tbsp.
17. of the remaining dressing; place over peppers.
18. Cover with top of roll.

red peppers, yellow peppers, portobello mushroom, tomato, philadelphia original cream cheese, goat cheese, tomatoes, fresh basil, black pepper, baguette rolls, baby arugula

Taken from www.kraftrecipes.com/recipes/mixed-pepper-portobello-mushroom-mini-on-toasted-baguette-115004.aspx (may not work)