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–+ servings

Portbellowich

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Course Dinner, Lunch
Cuisine Dairy-Free, Gluten-Free, Vegan, Vegetarian
Servings 2 people
Calories 181 kcal

Ingredients
  

  • 2 Portabello Mushroom Caps
  • 1 tsp Extra virgin olive oil
  • 2 tbsp Humus
  • 1/2 Roasted Red Pepper
  • 4 slices cucumber discs about 1/4 inch each, skin on
  • 1/2 avocado sliced
  • 1/4 cup Alfalfa sprouts

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-label]

Nutrition

Calories: 181kcalCarbohydrates: 16gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 213mgPotassium: 593mgFiber: 6gSugar: 2gVitamin A: 3600IUVitamin C: 105.6mgCalcium: 130mgIron: 1.4mg
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