Openface Portobello Sandwich

My friend Jaime mentioned how she had a sandwich when she was on vacation with goat cheese, roasted red pepper and roasted garlic in a portobello mushroom, that was absolutely outstanding.  Goat cheese sounds fabulous but I can only handle very small doses of it.  So why not substitute Hemp Seed Hummus for the cheese…ummm delicious.  This hummus also works great to stuff Nori, a little tip from Choosing Raw.

 


Portobello mushrooms are a great substitute for a bun or meat, for those raw, vegan and veggies out there.  I also use it as a base to my Eggs Benedict, or in Balti Beef (you will the find the recipe at the bottom of the linked page).  Not to mention they are low in fat, relatively high in protein, and tend not to loose their antioxidants/nutrients when cooked.  I attached a link for further nutritional information on portobello mushrooms- Livestrong.com- Portobello Mushroom Nutritional Value.

 

This recipe is incredibly simple, the only part that is time consuming is roasting the garlic and pepper, but that can cook away while you work on something else, or for me write blog entries for GF-Blog!  For sides try steaming your favorite veggies, spinach, Kale Chips or Sweet Potato Chips.

 

 

Ingredients

1 Grilled Portobello Mushroom

1 Roasted Red Pepper (3 ways to roast red pepper)

2 Cloves Roasted Garlic (How to roast garlic)

2 large handfuls Steamed Spinach

1 large scoop Hemp Seed Hummus

 



One Response to “Openface Portobello Sandwich”

  1. Sweet Potato Chips | Gluten Free Blog:

    [...] And they make for the perfect snack or tasty partner to a burger or sandwich, like a delicious Open Face Portobello Sandwich. [...]



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