Portobello Mushroom, Cashew Cheese and Sun-Dried Tomato Sandwich 12

Portobello Mushroom, Cashew Cheese and Sun-Dried Tomato Sandwich with Fresh Basil and Drizzled Balsamic is the perfect for option for a whole foods, plant-based diet. 

Mushroom Gills

Four days ago I started testing out a detox program to start my journey towards clean eating.

Other than a slight headache yesterday I feel fabulous. 
I also uncovered a stumbling block.
During this detox I’m cutting out sugar. After one look at the ingredients in the vegan pea protein powder I typically use for my daughter’s smoothies (and had wanted to add to mine), I discovered some 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. 

And I made a discovery within all this label reading.

When you eat food, there are no ingredients to read!  Buying foods without labels is so much easier. I used to think of them as ingredients, now I think of them as food.  Kale, zucchini, fresh berries, avocados and mushrooms.  Mmm….mushrooms. These foods are great to eat on their own, but they can easily be made into recipes by thinking about what pairs well with that food. I discovered the Flavor Bible and Vegetarian Flavor Bible recently. It tells you what foods pair well with what you’ve got on hand. 

A few portobello mushroom pairings:

Cheese (we’ll use cashew cheese for our purposes)
olive oil
sun-dried tomatoes 

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 sun dried tomatoes. And oh what a sandwich I will be!

Try my Cashew Cream Cheese. Simply sub raw cashews for the curry

Portobello Mushroom, Cashew Cheese and Sun-Dried Tomato Sandwich   

Portobello Mushroom, Cashew Cheese and Sun-Dried 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 sprayDirections

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 Portobello Mushroom, Cashew Cheese and Sun-Dried Tomato Sandwich with Fresh Basil and Drizzled Balsamic
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.

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in helping busy moms kick processed food addiction, such as sugar and food dyes, to the curb. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddle boarding on her SUP.

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