Portobello Open Sandwiches

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Preparation time:

Yield: 2 portions

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Portobello mushrooms never fail to give us the “grounded” feeling we sometimes seek, and their earthy flavor reminds us that spring is on its way.



  • 2 portobello mushroom caps
  • 3/4 cup pine nuts, unsoaked
  • juice of 1 lemon plus separate 2 Tbs. lemon juice
  • 1-2 garlic cloves, minced
  • ½ tsp. Celtic sea salt
  • tiny pinch red Chili pepper flakes (optional)
  • 1/8 cup water
  • 1 tomato, sliced
  • ¼ cup alfalfa or any sprouts of your choice
  • a few basil leaves
  • young greens for serving

Clean the mushroom caps and turn them upside down. Pour juice of one lemon over them and set aside. Place pine nuts, garlic, 2 Tbs. lemon juice, salt, water and pepper flakes into a blender, and blend on high until you get a creamy mix. Spread it over the mushroom caps. Arrange tomato slices and basil leaves on top of your sandwiches, and serve over a bed of greens.