Portobello Open Sandwiches

Recipe Author: Beautiful on Raw

Portobello Open Sandwiches


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.

Recipe Servings: 2
Recipe Total Time: 20


  • 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.

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