Even our sweet and tangy skeptics just might open up for grilled portobello mushrooms with a slap of MIRACLE WHIP.
What You Need
Original recipe yields 1 serving
1 portobello mushroom, gills removed
1/2 red pepper
1/4 cup marinated artichoke hearts, drained with 1 Tbsp. marinade reserved, divided
2 slices Italian bread, 1/2 inch thick
1 Tbsp. MIRACLE WHIP Dressing
2 tsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1 KRAFT Provolone Cheese Slice
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Let's Make It
Heat grill to medium heat.
Brush mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes.
Meanwhile, grill bread 1 to 2 min. on each side or until lightly toasted on both sides.
Slice mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich.
Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade.
Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 4g
* 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.