Loaded Portobello Mushroom Sandwich

This vegan and gluten-free loaded portobello mushroom sandwich is packed with flavor and healthy ingredients. The recipe takes less than 30 minutes to prepare!

Broiled portobello mushrooms are a perfect plant-based substitute for burgers and meaty sandwiches. They are easy to prepare and hold up well compared to the mushy tendencies of some veggie burgers. Grain-filled veggie burgers can also make a roll redundant. Portobellos are a good way to go when you crave that sink-your-teeth-into-a-burger-on-a-bun dining experience. This Loaded Portobello Mushroom Sandwich is sure to satisfy that craving!

Health Benefits of Portobello Mushrooms

Convenience and satisfaction aside, portobellos are also a healthy choice. They are:

• High in fiber and low in calories
• Low in fat with a balance of protein and carbs
• A good source of potassium, phosphorus and B vitamins

Tasty Ingredients

Some folks like to get fancy by marinating portobellos before broiling or grilling. I favor simplicity and often broil them plain. The toppings in this Loaded Portobello Mushroom Sandwich add plenty of flavor. The natural mushroom taste is enhanced by:

• Nutty kale avocado mash
• Sharp red onion
• Tangy tomato
• Garlicky cheesy vegan parmesan hummus

You can make this nutrition and flavor-packed sandwich in about 20 minutes!

📖 Recipe

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Loaded Portobello Mushroom Sandwich

This vegan and gluten-free recipe is packed with flavor and healthy ingredients.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 1

Ingredients

• 1 portobello mushroom stem removed
• 2 slices sprouted grain or gluten-free bread lightly toasted if desired
• ½ avocado peeled
• ½ cup baby kale or baby spinach
• ½ tsp. lemon juice
• 1 slice tomato
• 1-2 slices red onion
• 2 Tbsp. vegan parmesan hummus - see recipe
• cooking spray

Instructions

• Lightly coat broil pan with cooking spray and broil portobello mushroom approximately 10 minutes on each side or until mushroom is tender. (Broiling in a toaster oven works great!)
• While mushroom is cooking, add baby spinach or baby kale to a food processor fitted with the S blade and pulse to chop finely.
• Add avocado and lemon juice to food processor and pulse to chop and mix with baby greens.
• Place broiled mushroom, stem side down, on a paper towel for a minute to remove excess moisture.
• Spread vegan parmesan hummus on one slice of bread.
• Place broiled portobello mushroom on the hummus coated slice of bread and top with tomato, onion, kale avocado mash and remaining slice of bread.

 Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.