Spinach-Filled Portobello Mushrooms with Lentils Recipe

Name: Spinach-Filled Portobello Mushrooms with Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked brown lentils; 2 cups canned great Northern beans, drained, rinsed; 1 cup red peppers, diced; 1-1/4 cups KRAFT Signature Roasted Red Pepper Vinaigrette Dressing; 3 qt. sauteed fresh spinach; 2 cups OSCAR MAYER Bacon Pieces; 2-1/4 cups KRAFT Signature Tangy Tomato Bacon Dressing, divided; 12 each portobello mushroom caps, grilled; 48 slices plum tomatoes, sliced, sauteed King Sooper's 1 lb For $0.99 thru 02/09; - Asiago cheese, shaved

Servings: persons

2 cups cooked brown lentils
2 cups canned great Northern beans, drained, rinsed
1 cup red peppers, diced
1-1/4 cups KRAFT Signature Roasted Red Pepper Vinaigrette Dressing
3 qt. sauteed fresh spinach
2 cups OSCAR MAYER Bacon Pieces
2-1/4 cups KRAFT Signature Tangy Tomato Bacon Dressing, divided
12 each portobello mushroom caps, grilled
48 slices plum tomatoes, sliced, sauteed King Sooper's 1 lb For $0.99 thru 02/09
- Asiago cheese, shaved

1
Combine lentils, beans, peppers and Roasted Red Pepper Vinaigrette; set aside.
2
Toss spinach with bacon and 3/4 cup of the Tangy Tomato Bacon Dressing (or 2 Tbsp.
3
of the dressing for trial recipe).
4
Cook in skillet on medium heat 1 min.
5
or until heated through, stirring occasionally.
6
Remove from heat; cover to keep warm.
7
For each serving: Fill 1 mushroom cap with 1 cup of the spinach mixture; top with 4 tomato slices.
8
Sprinkle with 1/2 oz.
9
cheese.
10
Place under salamander 1 min.
11
or until cheese is melted and filling is heated through.
12
Drizzle serving plate with 2 Tbsp.
13
of the remaining dressing; top with 1/3 cup of the lentil mixture and filled mushroom cap.
14
Garnish with flat leaf parsley, if desired.

1096

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups cooked brown lentils, 2 cups canned great Northern beans, drained, rinsed, 1 cup red peppers, diced, 1-1/4 cups KRAFT Signature Roasted Red Pepper Vinaigrette Dressing, and more.

Yes, Spinach-Filled Portobello Mushrooms with Lentils falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Filled Portobello Mushrooms with Lentils

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