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Nutrition Facts
Serving Size 333 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 260 mg 11%
Total Carbohydrate 34 g 11%
Dietary Fiber 9 g 36%
Sugars 12 g
Protein 9 g
Vitamin A 40% Iron 10%
Vitamin C 130% 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.

Portobello Sandwich

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 blank purple eggplant, peeled and sliced thin into rounds
4 small portobello mushrooms
2 Tbsp H-E-B Extra Virgin Olive Oil
2 red bell pepper, cored and cut in chunks
4 H-E-B Bake Shop 100% Whole Wheat Thin Style Rounds
1/4 cup(s) H-E-B Traditional Hummus
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Heat grill to high.
Wipe mushrooms with damp towel; remove stems and reserve for another use.
Brush oil on grill grate and both sides of eggplant, portobellos and peppers.
Grill vegetables until golden brown or just cooked through, about 4 minutes per side. Remove from grill, set aside.
Spread each slice of bread with hummus and place equal amounts of grilled vegetables on each piece to make an open-faced sandwich.



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