Directions:
- In a large resealable plastic bag, combine the oil, vinegar, garlic and thyme. Add mushrooms; seal bag and turn to coat. Refrigerate for up to 2 hours.
- In a small skillet over medium heat, cook pear in oil and lemon juice until tender. Transfer to a small food processor; cover and process until blended. Stir in mayonnaise and walnuts. Refrigerate until serving.
- Drain mushrooms and discard marinade. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until tender. Top with onion and cheese. Grill 2-3 minutes longer or until cheese is melted. Serve on buns with mayonnaise mixture and arugula. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.18 Kcal (1805 kJ) | ||
| Calories from fat | 331.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.85g | 57% | |
|---|---|---|---|
| Cholesterol | 34.79mg | 12% | |
| Sodium | 645.87mg | 27% | |
| Potassium | 301.55mg | 6% | |
| Total Carbs | 15.47g | 5% | |
| Sugars | 9.29g | 37% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 10.53g | 21% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.4mg | 2% | |
| Calcium | 265.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 233.65 Kcal (978 kJ) | ||
| Calories from fat | 179.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.97g | 57% | |
|---|---|---|---|
| Cholesterol | 18.85mg | 12% | |
| Sodium | 349.99mg | 27% | |
| Potassium | 163.41mg | 6% | |
| Total Carbs | 8.39g | 5% | |
| Sugars | 5.03g | 37% | |
| Dietary Fiber | 1.39g | 10% | |
| Protein | 5.7g | 21% | |
| Vitamin C | 4.6mg | 14% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.2mg | 2% | |
| Calcium | 144.1mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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