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Nutrition Facts
Serving Size 250 g
(Approx. 8 Servings)
Amount Per Serving
Calories 250 Calories From Fat 80
% Daily Value*
Total Fat 43 g 66%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 550 mg 23%
Total Carbohydrate 33 g 11%
Dietary Fiber 8 g 32%
Sugars 6 g
Protein 18 g
Vitamin A 40% Iron 4%
Vitamin C 15% 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.
Portobello Vegetable Sandwich
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1/2 cup(s) H-E-B Fat Free Sour Cream
1/4 cup(s) basil, chopped
1 H-E-B Garlic Clove, chopped
2 Tbsp H-E-B Olive Oil
8 medium portobello mushrooms, stems removed and cut into 1/2-inch thick sliced
1/4 Tsp salt
1/4 Tsp pepper
8 H-E-B 100% Whole Wheat Deli Flats
5 Oz Central Market Organics Herb Garden Spring Mix
8 Oz Large Hass avocado, thin sliced
8 Oz H-E-B Roasted Red Peppers, drained and thin sliced
2 cup(s) H-E-B Fat Free Shredded Mozzarella Cheese
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Instructions

1
For basil spread: combine sour cream, basil, and garlic in blender and blend 15 seconds to a smooth texture. Place in small bowl, set aside.
2
Combine olive oil and mushroom slices; season to taste with pepper and salt. Heat heavy-bottom skillet over high heat 3 minutes. Add sliced mushrooms, stir-fry 3 to 4 minutes or until tender. Place mushrooms in small bowl.
3
Toast Deli Flats if desired. Spread bottom half of Deli Flats with 1 tablespoon basil spread.
4
Top each sandwich with 1/2 cup salad mix, 3 slices avocado, 4 strips roasted pepper, 1/2 cup mushroom slices, and 1/4 cup mozzarella cheese.

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