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Nutrition Facts
Serving Size 180 g
(Approx. 6 Servings)
Amount Per Serving
Calories 260 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 10 g 50%
Trans Fat 0.5 g
Cholesterol 40 mg 13%
Sodium 380 mg 16%
Total Carbohydrate 20 g 7%
Dietary Fiber 6 g 24%
Sugars 3 g
Protein 8 g
Vitamin A 10% Iron 4%
Vitamin C 10% 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.

Herb and Artichoke Stuffed Mushrooms

Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
6  People


Recipe makes 6 Servings

1 pkg. baby portobello mushrooms
6 Tbsp unsalted butter, divided
1/2 cup(s) mushroom stems from portobello mushrooms, chopped finely
1 1/2 Tbsp fresh garlic, minced
1 jar (12 oz) artichoke hearts, drained and chopped
1 Tsp fresh thyme
1/2 cup(s) leeks, chopped
1 cup(s) H-E-B Pretzel Cracker- Tuscan Herb, crushed
1 cup(s) Parmesan cheese, grated
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Preheat oven to 350ºF. Line a sheet pan with parchment paper and set aside.
Remove stems from portobello mushrooms, lay caps on prepared pan and set aside. Finely chop stems to equal 1/2 cup.
In a large sauté pan melt 3 tablespoons butter over medium heat. Add mushroom stems, garlic, artichoke hearts, thyme and leeks. Sauté until leeks are translucent and fragrant, about 8-10 minutes. Remove to a bowl to cool.
In the same pan add remaining butter and crushed pretzels. Cook 3-4 minutes until just toasted. Add to mushroom mixture and stir to combine.
Stuff each mushroom cap with veggie mixture and top with Parmesan cheese. Bake 25-30 minutes or until cheese is golden brown and mushrooms are fully cooked. Serve with additional melted butter as desired.


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