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Ingredients
- 4 Portobello mushroom caps, stem and gills removed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon prepared pesto
- salt and black pepper to taste
- 1 small yellow bell pepper to taste
- 1 (14.5 oz) can Red Gold Petite Diced Tomatoes with Garlic and Oil, drained very well
- 4 cups fresh spinach, chopped
- 4 slices provolone cheese
- 4 whole wheat buns
View Full Recipe at The Dutch Baker's Daughter
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 654g | |
| Calories 1152 | |
| Calories from Fat 629 | 55% |
| Total Fat 71.16g | 89% |
| Saturated Fat 25.27g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 1529mg | 64% |
| Potassium 2377mg | 68% |
| Total Carbs 92.56g | 25% |
| Dietary Fiber 9.8g | 33% |
| Sugars 16.19g | 11% |
| Protein 45.49g | 73% |
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