Portobello Sandwich

Portobello mushrooms make a great meat substitute. And they are low in calories, a good source of protein, B vitamins, minerals and have good anti-inflammatory effects.


Yields2 ServingsPrep Time10 minsCook Time30 minsDifficultyIntermediate

Ingredients

 2 cloves garlic, crushed
 ¼ tsp sea salt
 ½ tbsp lemon juice
 ½ tbsp extra virgin olive oil
 2 portobello mushrooms
 crushed red pepper flakes (to taste)
 dried thyme (to taste)

Instructions

1

Preheat oven to 400°F.

2

In a small bowl add garlic and salt. While whisking with a fork, add olive oil and lemon juice until well homogenized. Add a couple shakes of thyme and red pepper.

3

Use a spoon to remove the gills and the stem underneath the cap of the mushroom. Wash the mushrooms and pat them dry with a paper towel. Brush all sides with some of the marinade.

4

Put mushrooms on a cookie sheet caps down and bake for 15 minutes.

5

Flip around, add some more of the marinade, and poke with a fork all around so the marinade soaks in and the extra liquid comes out.

6

Continue baking, flipping caps after another 10 minutes, poke on the top, add some more marinade, and continue baking until mushrooms are tender (5-10 minutes).

7

When cooked through, take out and serve with whole wheat artisan bread, sautéed red onion (in water), arugula, and heirloom tomato slices.

8

Pour a little of the marinade over the veggies to give it an extra kick.

Nutrition Facts

Serving Size 1 mushroom

Servings 2


Amount Per Serving
Calories 77
% Daily Value *
Total Fat 4g7%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 0mg
Sodium 141mg6%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Sugars 0g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 cloves garlic, crushed
 ¼ tsp sea salt
 ½ tbsp lemon juice
 ½ tbsp extra virgin olive oil
 2 portobello mushrooms
 crushed red pepper flakes (to taste)
 dried thyme (to taste)

Directions

1

Preheat oven to 400°F.

2

In a small bowl add garlic and salt. While whisking with a fork, add olive oil and lemon juice until well homogenized. Add a couple shakes of thyme and red pepper.

3

Use a spoon to remove the gills and the stem underneath the cap of the mushroom. Wash the mushrooms and pat them dry with a paper towel. Brush all sides with some of the marinade.

4

Put mushrooms on a cookie sheet caps down and bake for 15 minutes.

5

Flip around, add some more of the marinade, and poke with a fork all around so the marinade soaks in and the extra liquid comes out.

6

Continue baking, flipping caps after another 10 minutes, poke on the top, add some more marinade, and continue baking until mushrooms are tender (5-10 minutes).

7

When cooked through, take out and serve with whole wheat artisan bread, sautéed red onion (in water), arugula, and heirloom tomato slices.

8

Pour a little of the marinade over the veggies to give it an extra kick.

Portobello Sandwich
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