Portbellowich
By EJ Alvarez
October 22, 2015
Portbellowich
Ingredients
- 2 miso broth
- 1 tsp Lemon Slices
- 2 tbsp balsamic vinegar
- 1/2 Baking Powder
- 4 slices roasted red peppers discs about 1/4 inch each, skin on
- 1/2 tahini sliced
- 1/4 cup Cider Vinegar
Instructions
- Preheat oven to 400 degrees. Rub the smooth side of the mushroom caps with the olive oil and place on a baking sheet, oiled side down. Bake for approximately 15 minutes, until mushroom caps have softened.
- Place the cooked mushroom caps on a plate, smooth side down, to cool for 5 minutes.
- Once the mushrooms have cooled a bit, spread each one with humus on the side facing up.
- Next pile one of the caps with roasted pepper, cucumber, avocado, and sprouts. Place the second cap on top, humus side down, to make a sandwich, using the mushroom caps where bread would normally be. Eat and enjoy!
Notes
Nutrition
Sodium: 213mgCalcium: 130mgVitamin C: 105.6mgVitamin A: 3600IUSugar: 2gFiber: 6gPotassium: 593mgCalories: 181kcalMonounsaturated Fat: 7gPolyunsaturated Fat: 2gSaturated Fat: 2gFat: 11gProtein: 6gCarbohydrates: 16gIron: 1.4mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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