Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Hy-Vee portabella mushrooms | ||
| 1 (15 oz) package Hy-Vee spinach dip | ||
| 2 Roma tomatoes, seeded and chopped | ||
| 1 medium orange bell pepper, seeded and chopped | ||
| 1 ripe avocado, seeded, peeled and diced | ||
| 4 fresh basil leaves, thinly sliced |
Directions
- Remove stems from each mushroom. Using a spoon, scrape out and discard the black gills in each mushroom cap.
- Fill each mushroom with about 1/3 cup spinach dip. Top with chopped tomatoes, bell peppers and diced avocado.
- Cut each mushroom into 6 pieces and sprinkle with basil.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 20mg
- Sodium: 290mg
- Total Carbohydrates: 11g
- Protein: 4g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 50%
0%
Iron 2%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Summer 2011.