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Portobello Mushroom Tea Sandwiches with Olive-Studded Focaccia Bread

Portobello Mushroom Tea Sandwiches with Olive-Studded Focaccia Bread
 
Yield:
72 servings, 1 tea sandwich each

Ingredients

Ingredients Weights Measures
red onions, thinly sliced 9 oz. 2-1/4 cups
KRAFT Golden Italian Dressing 5 oz. 2/3 cup
Lemon-Mustard Cream Cheese Spread, divided - 1 Full Recipe
Olive-Studded Focaccia Bread, split - 1 Full Recipe
portobello mushrooms, thinly sliced, sauteed 4 lb. 1 gal.
roasted red peppers, medium dice 1 lb. + 4 oz. 4-1/2 cups
grape tomatoes, quartered 10 oz. 36 each
small fresh rosemary sprigs - 72 each

Directions

COMBINE onions and dressing. Refrigerate 30 min. or until ready to use.

FOR each serving: Spread 1 Tbsp. Lemon-Mustard Cream Cheese Spread onto bottom half of split Focaccia Bread. Top each with about 4 mushroom slices, 1 Tbsp. peppers and about 1/2 Tbsp. onions; cover with top of bread. Pipe 1 tsp. Lemon-Mustard Cream Cheese Spread onto top of each sandwich; top with 2 tomato pieces and 1 rosemary sprig.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT Zesty Italian Dressing.
K:59333v01:120521
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