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