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Portobello Vegetable Sandwich
Prep Time:
15 minutes
Cook Time:
10 minutes
8 servings

Basil Spread:

1/2 c. H-E-B Fat Free Sour Cream

1/4 c. chopped basil

1 H-E-B Garlic Clove, chopped

Sandwich Ingredients:

2 Tbsp. H-E-B Olive Oil

8 medium size Portobello Mushrooms, stems removed and cut into 1/2-in
ch thick sliced

• fresh cracked black pepper and salt

8 H-E-B 100% Whole Wheat Deli Flats

1 box (5 oz.) Central Market Organics Herb Garden Spring Mix

1 pkg. (8 oz.) H-E-B Fresher Lasting Avocado Chunks, thin sliced

1 jar (8 oz.) H-E-B Roasted Red Peppers, drained and thin sliced

2 c. H-E-B Fat Free Shredded Mozzarella Cheese


Combine sour cream, basil, and garlic in blender and blend 15 seconds
to a smooth texture. Place in small bowl, set aside.
Combine olive oil and mushroom slices; season to taste with pepper and
salt. Heat heavy-bottom skillet over high heat 3 minutes. Add sliced
mushrooms, stir-fry 3 to 4 minutes or until tender. Place mushrooms in
small bowl.
Toast Deli Flats if desired. Spread bottom half of Deli Flats with 1 t
ablespoon basil spread. Top each with 1/2 cup salad mix, 3 slices avoc
ado, 4 strips roasted pepper, 1/2 cup mushroom slices, 1/4 cup mozzare
lla cheese, and top half of Deli Flat. Insert toothpicks, serve.

Nutritional Information

Serving size: 1 sandwich per serving, Calories: 330, Total Fat: 1.5g,
Cholesterol: 5mg, Sodium: 370mg, Carbohydrates: 30g, Dietary Fiber: 8
g, Sugar: 7g, Protein: 18g


My H-E-B Texas Life Magazine, January 2012