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4 large portobello mushroom caps (4-1/2 inch), gills removed
1/4 cup Kraft Zesty Italian Dressing, divided
4 Cracker Barrel Monterey Jack with Jalapeno Natural Cheese Slices
1/4 cup Miracle Whip Original Spread
1 Tbsp. Heinz Dijon Mustard
4 multi-grain sandwich buns, split
1 cup tightly packed baby spinach leaves
1 tomato, cut into 8 thin slices
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How do I make it ?
Heat barbecue 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 mushrooms are tender.
Top with cheese; grill 1 min. or until melted.
Mix Miracle Whip and mustard; spread onto bottom halves of buns; fill with spinach, tomatoes and mushrooms.
Kraft Kitchen Tips!
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.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 6 g
Cholesterol 30 mg
Sodium 860 mg
Carbohydrate 42 g
Fibre 4 g
Sugars 7 g
Protein 14 g
4 servings, 1 sandwich (255 g) each.
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.