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+ servings

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


  • 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


  • 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.