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Nutrition Facts
Serving Size 188 g
(Approx. 4 Servings)
Amount Per Serving
Calories 380 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 720 mg 30%
Total Carbohydrate 60 g 20%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 12 g
Vitamin A 15% Iron 25%
Vitamin C 25% Calcium 2%
*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.
Portabella, Basil & Tomato Sandwich
Prep Time
10 minutes
Cook Time
3 minutes
Total Time
13 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 Tbsp H-E-B Real Mayonnaise
2 Tbsp Dannon Fat Free Plain Yogurt
1 Tsp lemon, juiced
1 Tbsp H-E-B Extra Virgin Olive Oil
4 Oz portobello mushrooms, stems removed, caps wiped clean and sliced 3/8 inch thick
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp black pepper, freshly ground
8 sourdough bread
1 H-E-B Peeled Garlic, halved
1 cup(s) loosely packed basil leaves, washed, dried and torn into shreds
2 large tomato, cored and sliced
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Instructions

1
Prepare grill or preheat broiler.
2
In a small bowl, stir together mayonnaise, yogurt and lemon juice.
3
Brush olive oil over the sides of mushrooms and grill slices until tender and golden, about 2 to 3 minutes per side. Season with salt and pepper.
4
Meanwhile, toast bread on grill or under broiler. Rub both sides of bread with garlic.
5
Spread half of mayonnaise mixture over 4 toasted bread slices and arrange basil on top.
6
Top with grilled mushroom slices, followed by tomato slices and salt and pepper.
7
Finish with a dollop of remaining mayonnaise mixture and cover with the remaining pieces of toast.
8
Cut sandwiches in half and serve immediately.

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