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- 8 portobello mushroom caps, gills removed
- 1 small cucumber, sliced
- 1 cup arugula
- 1 cup carrots, cut into matchsticks
- 1 cup roasted red peppers, sliced
- 8 slices of tomato
- 1/ 4 cup pesto
- 1/ 4 cup hummus
- 1 avocado, sliced
Heat grill, panini press or grill pan to medium high and brush both sides of each portobello cap with olive oil. Grill for about 4-5 minutes, or until the mushrooms are tender. Let cool slightly before filling with toppings.
To compose each sandwich, add hummus to bottom mushroom cap then top with arugula, cucumber, carrots, tomato, avocado and roasted red peppers. Drizzle the whole thing with pesto then add the top mushroom cap and enjoy!