My H-E-B Texas Life Magazine, January 2012
1/2c.H-E-B Fat Free Sour Cream,
1H-E-B Garlic Clove, chopped,
2Tbsp.H-E-B Olive Oil,
8 medium sizePortobello Mushrooms, stems removed and cut into 1/2-inch thick sliced,
•fresh cracked black pepper and salt,
8H-E-B 100% Whole Wheat Deli Flats,
1box (5 oz.)Central Market Organics Herb Garden Spring Mix,
1pkg. (8 oz.)H-E-B Fresher Lasting Avocado Chunks, thin sliced,
1jar (8 oz.)H-E-B Roasted Red Peppers, drained and thin sliced,
2c.H-E-B Fat Free Shredded Mozzarella Cheese,
1Combine sour cream, basil, and garlic in blender and blend 15 seconds to a smooth texture. Place in small bowl, set aside.
2Combine 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.
3Toast Deli Flats if desired. Spread bottom half of Deli Flats with 1 tablespoon basil spread. Top each with 1/2 cup salad mix, 3 slices avocado, 4 strips roasted pepper, 1/2 cup mushroom slices, 1/4 cup mozzarella cheese, and top half of Deli Flat. Insert toothpicks, serve.
Serving size: 1 sandwich per serving, Calories: 330, Total Fat: 1.5g, Cholesterol: 5mg, Sodium: 370mg, Carbohydrates: 30g, Dietary Fiber: 8g, Sugar: 7g, Protein: 18g