RECIPES

Portabella Mushroom with California Avocado Sandwich

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Total Time:

15min

Cook Time:

10min

Prep Time:

5min

Nutritional Highlights (per serving)

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740
Calories
45 g
Total Fat
20 g
Dietary Fiber
20 g
Protein
75 g
Total Carbs
 Portabella Mushroom with California Avocado Sandwich

Did you know that portabella mushrooms are a great substitute for meat? The chewy, steak-like texture will satisfy even the most hard core meat eater; add Fresh California Avocados and herb-flavored feta cheese, and this sandwich may quickly become a weekly favorite that provides rich flavor and nutrition with an excellent source of protein, potassium, calcium, iron, vitamins C, B5, B6, K and dietary fiber. Perfect for the grill and good for you!

 

Ingredients

Serves: 2
  portabella mushrooms, stems removed
Tbsp.  roasted garlic grapeseed or garlic infused extra virgin olive oil
  slices whole wheat bread
1/2  cup  roasted red pepper hummus
  ripe, Fresh California Avocados*, peeled and seeded
Tbsp.  lemon juice
Tbsp.  freshly chopped basil
  As needed  Salt and pepper, to taste
1/4  cup  crumbled feta cheese with tomato and basil
  (4 oz.) jar roasted red pepper

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. Preheat oven to broil.
  2. Place Mushrooms on baking sheet and drizzle with oil.
  3. Place baking sheet in oven and let mushrooms broil for 5 minutes or until brown.
  4. Remove mushrooms from oven, cool for 5 minutes, and slice into ¼ inch slices
  5. Spread bread slices evenly with roasted red pepper hummus
  6. In a small bowl, mash avocado with a fork. Add lemon juice, basil, salt, pepper and feta cheese.
  7. Spread the avocado and feta mixture over the red pepper hummus.
  8. Top with red peppers, and mushrooms. Place other slice of bread on top to form a sandwich.
  9. Brush the outside pieces of bread with olive oil and place on hot grill. Grill each side until toasted, about 2-3 minutes. Serve immediately.

Serving Suggestion: Also would be delicious served in a whole wheat pita pocket.

Beverage Pairing: A glass of pinot noir.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

NUTRITION INFORMATION
PER SERVING
Calories 740
Total Fat 45 g
Trans Fat 0 g
Saturated Fat 8 g
Unsaturated Fat 20 g
Polyunsaturated Fat 12 mg
Dietary Fiber 20 g
Protein 20 g
Total Carbs 75 g
Cholesterol 15 mg
Sodium 930 mg
Potassium 1510 mg
Total Sugar 7 g

Vitamin A 1153 IU; Vitamin C 37 mg; Calcium 236 mg; Iron 6 mg; Vitamin D 11 IU; Folate 273 mcg; Omega 3 Fatty Acid 0.5 g

% Daily Value*: Vitamin A 25%; Vitamin C 60%; Calcium 25%; Iron 35 %

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

Recipe Tags


Alyson Fendrick, RD, LD, CPT for the California Avocado Commission 2015 SRD Recipe Contest

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