Loaded Portobello Mushroom Sandwich
This vegan and gluten-free recipe is packed with flavor and healthy ingredients.
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.
Notes
Note: Nutrition information is a rough estimate for special dietary needs. 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.
Nutrition
Calories: 451kcal | Carbohydrates: 53g | Protein: 12g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 12mg | Sodium: 397mg | Potassium: 1050mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1579IU | Vitamin C: 29mg | Calcium: 140mg | Iron: 2mg