Hail Caesar Mushroom Sandwiches

- 1/2 cup Parmesan Caesar salad dressing, prepared
- 8 ounces portabello mushrooms, sliced
- 4 Bays English Muffins, split
- 1 jar (12 ounces) roasted red peppers, drained, cut into pieces
- 1 package (12 ounces) frozen spinach soufflé, thawed *
- 8 slices 1-inch-thick smoked provolone cheese

Place muffin halves on a baking sheet; lightly coat with Caesar dressing. Set aside. In shallow casserole dish, arrange mushrooms in single layer. Pour remaining dressing over mushrooms; allow to marinate for 10 minutes. In a 12-inch, non-stick skillet, sauté mushrooms in dressing until most of dressing is absorbed and mushrooms are soft. Place muffin halves on a baking sheet; bake at 375° F. until light golden brown, about 6 minutes. Place mushroom slices evenly on each muffin half. Top evenly with red peppers, spinach soufflé, then a slice of provolone cheese. Bake an additional 15 to 18 minutes or until cheese is melted and sandwiches are heated through.
Serve immediately.

* TIP: To prevent spreading, do not allow spinach soufflé to become too warm or soft. It should 'puff' slightly when baked.

Serves 4