Spinach-Filled Portobello Mushrooms with Lentils

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!