Makes 2 sandwiches.
Approximate cooking time: 10 minutes
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Note: Items in photo may be slightly different than recipe.Ingredients
- 4 portobello mushroom caps
- 1/4 cup almond or cashew butter
- 1/4 lb deli meat or cooked bacon
- 1 large tomato, sliced
- handful of spinach or arugula
- 1 avocado, sliced
- 1/4 sweet yellow onion, sliced
Instructions
- Spread 1/4-inch of nut butter on the underside of each portobello cap.
- Layer vegetables and deli meat on 2 of the portobello caps.
- Top the sandwiches with remaining portobello caps.
13 Comments
This was not good at all.
paulandsteph
I can’t imagine eating portobellos raw. I drizzled mine in flax oil and broiled 5 minutes per side and it was delicious!
Jennifer
Steamed it in the microwave first, then added the optional turkey deli meat – awesome!
planetboy
i enjoy portobellos raw but can NOT envision them with almond butter and tomato? no. that’s just a food VIOLATION!
i have a portobello sandwich recipe (made it last night in fact) i will post up
meatza portabello sure, blt no problem
portobello and almond butter??? no no no!
r
I loved this idea! I grilled the mushroom first, then spread 2tbsp Organic Sunbutter over it and topped it with 4oz Applegate Farms Blk Forest Ham.
Trixie
God, shut up, all of you. Food violation? This did not taste good at all? Who the hell do you think you are? I hate people on the Internet.
TheloniusChip
@TheloniusChip: Haha! I agree with you…my opinion is don’t put it down until you try it.
And that being said I just tried this meal (minus onions…not a fan of raw onions) and I thought it was delicious. I did not grill the mushrooms as Trixie did as I could see it coming out very soggy (any comments on this Trixie?), and for extra protein I added very lean, nitrite and dairy free ham. I used one large size mushroom and I was surprised how extremely filling it was (those things are pretty meaty). I thought the almond butter went well with the mushroom taste and it was further enhanced with the avocado I used.
What would be good to know, and this is a general suggestion to this site, is the nutritional break-down of the meal. Anyone can provide this?
bd1star
I’m extremely open minded and usually don’t bother posting comments like this, but I really want to save folks from wasting some fairly expensive ingredients on this dish. I powered through half trying to will myself to believe it was good, but I finally just threw it out. More power to the folks who said they enjoyed it. There’s no doubt all those raw veggies are packed with nutrients, but there are plenty of other great paleo options that taste much better.
Mark
Hi,
To each his own. 
I made burgers and used the portabellas as the bun. I didn’t realize that sauteeing the mushroom would pull the water out of it so it was very soggy. I don’t really like raw mushrooms. Any suggestions or it is what it is with watery mushrooms? This sandwich sounds great and I’ll try it. Thanks for sharing. It is appreciated.
Thanks.
Jen
Some of you will be happy to know that we’re thinking about taking this recipe out of the rotation. It’s a bit strange, and strange is sometimes good, but we’re reconsidering…
Neely
This recipe leaves mushroom for improvement.
Jen
@Jen – Ha ha! It’s not one of our favorites, either. It’s been taken out of the meal planning rotation, but we keep it on the site for people who like to experiment.
Neely
I learned from the Mycological Society of Seattle that raw mushrooms are not healthy for you. Raw mushroom contains a small level of bio accumulating toxin. Over long periods of consumption can have negative effects.
Amanda