Portobello "Burgers

Ingredients

• 1 cup tightly baby spinach leaves packed
• 4  big colby jack cheese kraft
• 1 Tbsp grey poupon dijon mustard 
• 0.3 cup 1/4 cup kraft zesty italian dressing italian divided kraft
• 0.3 cup real mayo mayonnaise kraft
• 4 large portobello mushroom caps (4-)
• 4  multi-grain sandwich rolls split
• 1  tomatoes cut into 8 thin slices

Equipment

• grill

Directions

1. Heat grill to medium-high heat.
2. Brush tops of mushrooms with half the dressing; grill, top sides down, 2 to 3 min. or until mushrooms begin to soften.
3. Brush with remaining dressing; turn. Grill 2 to 3 min. or until tender.
4. Top with cheese; grill 1 min. or until melted.
5. Mix mayo and mustard until blended; spread onto bottom halves of rolls. Fill rolls with spinach, tomatoes and mushrooms.