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Nutrition Facts
Serving Size 100 g
(Approx. 4 Servings)
Amount Per Serving
Calories 80 Calories From Fat 70
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 80 mg 3%
Total Carbohydrate 23 g 8%
Dietary Fiber 9 g 36%
Sugars 1 g
Protein 5 g
Vitamin A 10% Iron 2%
Vitamin C 80% Calcium 0%
*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.

Portobello & Poblano Salsa

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

2 poblano pepper, roasted
1 Tbsp H-E-B Extra Virgin Olive Oil
1 Tbsp unsalted butter
6 Oz portobello mushrooms, stems removed, chopped
1 serrano peppers, seeds & stem removed, minced
2 Tbsp fresh cilantro leaves, chopped
1 lime, for juice
1/8 Tsp Alessi Sea Salt
1/8 Tbsp H-E-B Ground Black Pepper
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Heat charcoal or gas grill.
Roast whole peppers on grill about 10 minutes, turning every 2 to 4 minutes, or until skin is charred and blackened on all sides.
Place peppers in a plastic bag; close bag and let stand 5 minutes.
Meanwhile, heat oil and butter in a large skillet over medium heat.
Add mushrooms and serrano chile; sauté 6 to 8 minutes or until mushrooms are tender.
Remove skillet from heat.
Rub skin off from poblanos; cut in half and remove seeds. Cut peppers into 1/2-inch dice.
Add poblanos, cilantro and lime juice, to taste, to skillet with mushrooms.
Add salt and pepper. Serve salsa warm or at room temperature.



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