May 042011
Day four of my detox has arrived and other than a slight headache yesterday I feel fabulous.  After finding cane sugar in our vegan pea protein powder I typically use for my daughter’s smoothies (and had wanted to add to mine) I am on the lookout for sneaky hidden sugar.  Curses to the salt and sugar that lurk in every corner.  I will be diligent in my search and will leave no box, bag or container unturned to scour the ingredients.  At least there are no ingredients to read when you go buy some kale, oranges and mushrooms.  Mmm….mushrooms.
Say I were a tasty grilled Portobello mushroom.  What recipe would I want to be? 
Hide me in a bun you say?  NO!  I will BE the bun!  I will show my meaty, moist and flavorful self in all my glory on the outside of the sandwich!  And inside?  I want tart, sweet balsamic vinegar, creamy cashew cheese, fresh basil and tangy sundried tomatoes.
And oh what a sandwich I will be!
Portobello Mushroom, Cashew Cheese and Sundried Tomato Sandwich with Fresh Basil and Drizzled Balsamic
Serves 1
**4 WW Pts Plus

2 Portobello mushrooms
1 oz cashew cheese 
3 un-sulphured sun dried tomatoes
2 leaves fresh basil
Good quality balsamic vinegar for drizzling
Salt, pepper and garlic powder, to taste
Handful of fresh lettuce
Olive oil spray


1. Preheat grill to medium high heat; spray both sides of portobello with oil, season with salt, pepper and garlic powder.  Grill about six minutes per side.

2. Meanwhile, soak sun dried tomatoes as mushrooms cook, about 12 minutes. Remove from water and chop.

3. Lay grilled portobellos on a plate with top sides down.  Drizzle with balsamic. Layer one side with cashew cheese, sun dried tomatoes, basil and lettuce.  Top with other Portobello.  Enjoy with a fresh salad.

Nutrition Facts
1 Serving
**4 WW Pts Plus
Amount Per Serving

Calories 139.5
Total Fat 8.7 g
Saturated Fat 5.9 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.0 g
Cholesterol 22.4 mg
Sodium 462.7 mg
Potassium 327.3 mg
Total Carbohydrate 8.4 g
Dietary Fiber 1.6 g
Sugars 3.4 g
Protein 8.2 g

Copper 16.1 %
Phosphorus 14.8 %
Riboflavin 18.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  12 Responses to “Portobello Mushroom, Cashew Cheese and Sundried Tomato Sandwich with Fresh Basil and Drizzled Balsamic”

  1. I'm glad to see I'm not the only one who anthropomorphizes my food. Makes me feel much saner.

    This sounds delicious and I LOVE that the portobello is the bun! Clean eating at its finest!

  2. It's amazing where sugar and salt can be found! This dish looks so incredible. I love the combo of portobellos with goat cheese. We usually add roasted red bell peppers, but I'm loving the sundried tomato.

  3. OMG it was SO good. I actually had made this pre-detox with the goat cheese but I can’t wait to try it again with the cashew cheese. And I love the roasted red pepper idea too!

  4. Dawn, this looks so good! I don't have portabellas at the moment but will make this either tomorrow or on Friday, thank you for the inspiration!

  5. My goodness. I'll be sending you the bill for ruining my keyboard w/ drool.

  6. I love portobello mushrooms! they are so tasty and “meaty”. With some grilled polenta on the side…. mmmm, yummy!

  7. oh my gosh this sounds and looks delicious!

  8. I love grilled portobellos this time of year- I usually keep it simple with just a topping of melted gorgonzola but I am loving everything you have going on flavor-wise here. And I'm digging the concept of the mushrooms being the bun.

  9. Nice idea! Those portobellos taste so meaty and I can just imagine how delicious they were with the goat cheese.

    Hidden sugar is everywhere! Good luck with your detox diet.

  10. Gorgeous! Yes, they are very sneaky with sugar. I try to avoid any processed foods.

  11. i love her portabella burger idea! i made one too with avocado + tomato inside!!!

  12. How did you know I've been craving grilled portabello mushrooms! mmmm :)

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