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Nutrition Facts
Serving Size 356 g
(Approx. 2 Servings)
Amount Per Serving
Calories 470 Calories From Fat 280
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 560 mg 23%
Total Carbohydrate 44 g 15%
Dietary Fiber 8 g 32%
Sugars 13 g
Protein 10 g
Vitamin A 30% Iron 15%
Vitamin C 260% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Garlic and Herb Portobella Burger

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
2  People


Recipe makes 2 Servings

1 cup(s) H-E-B Angel Sweet Tomatoes, halved
1/4 cup(s) yellow bell pepper, small dice
2 Tbsp Fini Balsamic Vinegar Reduction
1 Oz feta cheese, crumbled
2 Tbsp flat leaf Italian parsley, chopped
1/4 cup(s) H-E-B Sunflower Oil with Garlic & Herb
2 medium portobella caps
1 red onion slice, 1/4 inch thick, separated into rings
1/4 Tsp kosher salt
1/4 Tsp black pepper, freshly ground
1/2 cup(s) Central Market Organics Power Greens, packed into cup for measuring
2 H-E-B Bake Shop 100% Whole Wheat Thin Rounds, lightly toasted
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In a medium sized bowl combine tomatoes, bell pepper, balsamic reduction, feta and parsley, Set aside.
Heat grill to medium-high heat. Using a teaspoon gently scrape "gills" from around the stem. Carefully remove stem with a sharp paring knife. Brush both sides of mushrooms and onion slices generously with garlic & herb oil. Season with salt and pepper.
Grill mushroom caps 3 to 4 minutes on each side. Grill onion slices just to a slight char, 1 to 2 minutes each side.
Place toasted thin rounds on serving plate and garnish with power greens. Top with grilled mushroom, rounded cap side facing down. Fill middle with tomato salad and top with grilled onion and remaining thin round half. Serve immediately. Sloppy, but delicious!


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