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Portobello Vegetable Sandwich

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


Quick and easy

Quick and easy

Quick and easy

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-inch 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 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.
Nutritional Information
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
My H-E-B Texas Life Magazine, January 2012

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