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Grilled Portobello Mushroom and Avocado Sandwich

If you're staying away from gluten, dairy, and flesh meats but find yourself craving a filling sandwich, this one's well worth the effort of putting together for yourself and loved ones.

Portobello mushrooms are rich in niacin (vitamin B3), potassium, and selenium, while avocado delivers plenty of lutein and natural vitamin E for healthy eyes and cardiovascular support.

You'll need some gluten-free bread, which is becoming more readily available in regular grocery stores. But keep in mind that most varieties are made with rice and/or tapioca flour, and too much of either can be constipating for some.



1 Portobello mushroom
1/2 ripe avocado
Gluten-free bread
Spinach or lettuce
Mayonnaise (optional)
Fresh fruit as a garnish
Extra virgin olive oil or coconut oil


Cook Portobello mushroom over medium heat in a tablespoon of extra virgin olive oil or coconut oil. It's best to leave it alone for 3-4 minutes on one side, then flip and cook the other side for another 3-4 minutes or until golden brown.

Spread mayonnaise (if using) and mustard on one side of two slices of gluten-free bread (toasted or as is).

Add a generous handful of fresh spinach or lettuce to the bottom slice of bread.

Cover spinach or lettuce with a layer of ripe avocado slices.

Top with cooked Portobello mushroom, then add your second slice of bread and cut sandwich in half to serve.

Include some fresh fruit (ripe berries or honey dew work especially well with the mushroom and avocado), and you have yourself a highly satisfying gluten-free and dairy-free sandwich. If you have time, consider blending up a healthy smoothie from our archives to enjoy with this mouthwatering sandwich. Bon appétit!



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