Grilled Portobello Mushrooms on a Bun



1/4 cup Kraft Calorie-Wise Zesty Italian Dressing, divided
2 medium portobello mushroom caps, cleaned
2 kaiser rolls, split
2/3 cup fresh spinach leaves, cut into strips
1 tomato, cut into 4 slices
make it

Pour 2 Tbsp. of the dressing over mushrooms in a shallow dish and cover. Refrigerate for one hour to marinate. Remove mushrooms from the marinade, then discard leftover marinade.

Preheat the barbecue to medium-high heat. Grill mushrooms 5 minutes on each side or until tender.

Cover the bottom halves of crusty buns with spinach and tomatoes, then drizzle with the remaining 2 Tbsp. of dressing. Cover with mushrooms and add the bun tops.

Kraft kitchens tips: You can also broil the mushrooms, 3 to 4 inches from the heat for 5 minutes on each side, or until tender.
Creative Leftovers: Plan ahead! Grill some extra mushrooms, then store in the refrigerator for use in preparing your favorite salad or omelette.

Thanks Kraft

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