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Nutrition Facts
Serving Size 60 g
(Approx. 12 Servings)
Amount Per Serving
Calories 80 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1.5 g 6%
Trans Fat 0.0 g
Cholesterol 5 mg 1%
Sodium 160 mg 6%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 5%
Sugars 2 g
Protein 3 g
Vitamin A 6% Iron 2%
Vitamin C 25% Calcium 4%
*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.

Jumbo Stuffed & Grilled Mushrooms

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
12  People


Recipe makes 12 Servings

12 mushrooms, jumbo size
1/3 cup(s) tomato, chopped
1/3 cup(s) green onions, chopped
1/3 cup(s) yellow bell pepper, chopped
2 Tbsp oregano, chopped
2 Tbsp basil, chopped
3 H-E-B Peeled Garlic, chopped
1/2 cup(s) H-E-B Spicy Italian Dressing
1 Tbsp H-E-B Olive Oil
1/4 cup(s) Hill Country Fare Whole Wheat Bread Crumbs
3/4 cup(s) H-E-B Feta Crumbles Traditional
1/4 Tsp H-E-B Iodized Salt
1/4 Tsp H-E-B Black Pepper
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Remove stems from mushrooms and chop stems. Set aside.
Chop tomato, green onions, yellow pepper, oregano, basil and garlic and place with stems.
Spray a cupcake pan with nonstick spray.
Place mushroom cap in each with cup side up.
Spoon 1 teaspoon Italian dressing in each mushroom.
Marinate at room temperature for 30 minutes or until ready to stuff.
Heat a heavy bottom skillet over medium heat for 3 minutes.
Add olive oil, chopped stems, tomato, green onion, yellow pepper, oregano, basil and garlic cloves.
Stir-fry 3 minutes, place in a bowl to cool.
Add bread crumbs and feta cheese.
Season with salt and pepper.
Stuff mushrooms with spoonful of filling.
Cover with plastic wrap and keep refrigerated until ready to grill.
Heat gas or charcoal grill to approximately 450°F.
Place cupcake pan with mushrooms on grill, close lid.
Grill 5-10 minutes.



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