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8 portobello mushroom caps, gills scraped with a spoon
olive oli, about 1 tsp
1 small cucumber, sliced
1 cup sliced roasted red peppers
1 cup matchstick cut carrots
8 slices tomato
1 cup arugula
1/4 cup pesto
1/4 cup hummus
1 avocado, sliced
Heat panini press to medium 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!