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.

Use the portobello as a meat replacement in your favorite sandwich. Or you can skip the bread and slice the mushrooms over a bed of arugula, accompanied with red onion and tomato. Yum!


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


  • Preheat oven to 400°F.
  • 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.
  • 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.
  • Put mushrooms on a cookie sheet caps down and bake for 15 minutes.
  • 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.
  • 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).
  • When cooked through, take out and serve with whole wheat artisan bread, sautéed red onion (in water), arugula, and heirloom tomato slices.
  • Pour a little of the marinade over the veggies to give it an extra kick.

Ready in about 30 minutes
Makes 2 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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