Make these meatless Portobello 'Burgers' at your next cookout. Full of hearty flavor, everyone will love these delicious Portobello 'Burgers'.
What You Need
Original recipe yields 4 servings
4 large portobello mushroom caps (4-1/2 inch), gills removed
1/4 cup KRAFT Zesty Italian Dressing, divided
4 KRAFT Big Slice Colby Jack Cheese Slices
1/4 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
4 multi-grain sandwich rolls, split
1 cup tightly packed baby spinach leaves
1 tomato, cut into 8 thin slices
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Let's Make It
Heat grill to medium-high heat.
Brush tops of mushrooms with half the dressing; grill, top sides down, 2 to 3 min. or until mushrooms begin to soften. Brush with remaining dressing; turn. Grill 2 to 3 min. or until tender.
Top with cheese; grill 1 min. or until melted.
Mix mayo and mustard until blended; spread onto bottom halves of rolls. Fill rolls with spinach, tomatoes and mushrooms.
Prepare using KRAFT Lite Zesty Italian Dressing and KRAFT Light Mayo Reduced Fat Mayonnaise.
Prepare using KRAFT Big Slice Pepper Jack or Cheddar Cheese Slices.
Use Your Broiler
Heat broiler. Brush mushrooms with half the dressing. Broil 5 to 6 min. or until tender, turning after 3 min. and brushing with remaining dressing.
Add 1/4 cup drained thin oil-packed sun-dried tomato strips to sandwiches.
Go meatless with this mushroom burger topped with more veggies! The spinach is high in vitamin A and teams up with the tomatoes to provide vitamin C.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.