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10Ingredients
40Minutes
520Calories
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Ingredients
US|METRIC
2 SERVINGS
- 3 Tbsp. Crisco Pure Vegetable Oil
- 4 portobello caps (about 3-1/2-inches in diameter, stemmed)
- salt
- pepper
- 2 tsp. minced garlic
- 1 tsp. Italian seasoning
- 1/3 cup balsamic vinegar
- 4 English muffins (split)
- 2 Tbsp. Dijon mustard (divided)
- 4 slices tomatoes (red ripe, for garnish, optional)
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Directions
- HEAT 2 tablespoons oil in large skillet over medium heat. Add mushrooms, topside down. Season with salt and pepper. Cover and cook about 6 minutes or until lightly browned. Turn and cook an additional 4 minutes or until fork-tender. Remove from skillet; keep warm.
- MELT 1 tablespoon oil in same skillet over medium heat. Remove from heat. Add garlic and Italian seasoning to skillet. Stir 15 seconds. Add vinegar. Return skillet to heat. Cook and stir over medium heat just until mixture begins to thicken, about 1 minute. Turn off heat. Return mushrooms to skillet turning to coat with syrup.
- TOAST muffins in toaster. Spread each muffin half with mustard. Top muffin bottoms with lettuce, mushrooms, syrup, tomatoes and muffin tops.
NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
| Calories520Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat5g25% |
| Trans Fat0g |
| Cholesterol0mg0% |
| Sodium950mg40% |
| Potassium |
| Protein13g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber6g24% |
| Sugars12g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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