Tag Archives: portobello

Portobello Sandwich

Some days you just want a sandwich, a nice yummy savory juicy sandwich but the whole lets avoid grains thing makes for a bit more of a creative process than the typical white bread and cold cuts. Here is a newfound alternative that I highly enjoyed and I’m sure you will too!


  • Rinse and de-cap mushrooms and place in pan with a bit of olive oil. Add salt and pepper and cook one side for about 5 minutes and then flip and cook for about another 3 minutes or until to desired tenderness.
  • Remove mushrooms from pan and dab with towels to remove some of the excess water
  • Dress portobello mushrooms with toppings as you please
  • I chose egg salad using two hardboiled eggs, 1.5 tablespoons of mayonnaise (make your own mayonnaise for paleo), a bit of mustard and salt and pepper.

Baked Egg Portobello Mushroom

Who says that eggs are only a morning food?! I am a huge fan of breakfast food at all times of the day. Try out these baked egg portobello mushrooms with organic chicken sausage and sundried tomatoes for a healthy and yummy meal!



  • 2 large Portobello mushrooms
  • 1-2 links sausage of choice (I used Bilinski’s organic sweet apple chicken sausage)
  • 1 tablespoon sundried tomato
  • 2 large organic eggs
  • salt, pepper, garlic powder
  • olive oil
  • rosemary & parsley sprinkled on top
  • side of avocado and red pepper flakes


  1. Preheat broiler and line a baking sheet with foil.
  2. Rinse, remove cap and scoop lining from inside of mushroom.
  3. Rub some oil on the back and front of mushroom caps and sprinkle with salt, pepper and garlic powder as desired.
  4. Broil 5 minutes on each side, or until tender.
  5. Remove from oven and dab up excess water from inside of mushrooms.
  6. Switch oven from broil to bake, setting temperature to 400 degrees F.
  7. Break an egg into each mushroom and set timer for 10 minutes.
  8. While baking, cook broken up sausage and chopped sundried tomato in frying pan until it’s a little crispy.
  9. After the timer is up, sprinkle the sausage tomato mixture on top of the eggs and bake for an additional 3- 5 minutes or until the egg whites are cooked
  10. Remove tray from oven and garnish mushrooms with parsley and rosemary
  11. Serve with side of avocado and red pepper flakes or a nice side salad