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Nutrition Facts
Serving Size 353 g
(Approx. 4 Servings)
Amount Per Serving
Calories 630 Calories From Fat 380
% Daily Value*
Total Fat 42 g 65%
Saturated Fat 10 g 50%
Trans Fat 0.5 g
Cholesterol 40 mg 13%
Sodium 920 mg 38%
Total Carbohydrate 43 g 14%
Dietary Fiber 2 g 8%
Sugars 8 g
Protein 17 g
Vitamin A 100% Iron 20%
Vitamin C 90% Calcium 30%
*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.
Portabello Mushroom Burgers
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

4 portobello mushrooms
2 Tbsp olive oil
1/4 Tsp kosher salt
1/4 Tsp black pepper
4 slices mozzarella cheese
4 hamburger buns
1/2 cup(s) mayonnaise
2 Tbsp H-E-B Specialty Series Basil Pesto
12 Oz H-E-B Fire Roasted Red Peppers, drained
3/4 cup(s) baby spinach leaves
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Discard mushroom stems and scrape gills from underneath caps with a spoon.
Drizzle oil generously over both sides of mushrooms; season with salt and pepper.
Prepare charcoal fire or gas grill (grill grate should be clean and well-oiled). Grill mushrooms over medium-high heat 5 - 7 minutes per side or until tender.
Top with cheese slices and close grill briefly to melt cheese.
Meanwhile, toast buns. Combine mayonnaise and pesto; spread mixture over buns.
Place mushrooms, red peppers and spinach between buns. Serve immediately.



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