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Portobello Pocket Burger

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


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

15 minutes


4 servings


4  Portobello mushrooms

1  eggplant

1  of each:  red, yellow and orange bell pepper, cored and cut into chunks

2  Tbsp.  Central Market Rosemary Olive Oil

1/4  c.  hummus

4  pita pockets


Heat grill to high.

Prep the vegetables: peel eggplant and slice; wipe mushrooms with a damp towel, remove stems, and reserve for other use. (Removing the gills is not necessary.)

Brush grill grate with oil. Brush both sides of eggplant, portobellos, and peppers with oil. Grill vegetables until golden brown on both sides and just cooked through, about 4 minutes per side. Remove from grill and set aside.

Spread hummus inside each pita pocket. Fill with equal amounts of grilled vegetables.
Nutritional Information
Calories: 190, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 180mg, Carbohydrates: 27g, Dietary Fiber: 8g, Sugar: 4g, Protein: 7g
My H-E-B Texas Life Magazine, June 2012

Overall Rating