Go Back
–+ servings
pic 12 1
Print Recipe
5 from 1 vote

Coffee Spice Rubbed Portobello Mushroom Sandwiches

This recipe is well worth the time involved. I love using meaty portobellos as sandwich fillings.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 4 servings
Calories: 450kcal
Author: David Sterkel

Ingredients

  • 2 Portobello Mushrooms
  • 1/2 cup of avocado pesto
  • 1 Sweet Potato
  • 1 avocado
  • 1/2 of an onion (sliced thinly for a sandwich)
  • 4 Sandwich Rolls (or your favorite bread)
  • 1/4 teaspoon of Fennel Seeds
  • 1/4 teaspoon of ground coriander
  • 1/4 teaspoon of coriander seeds
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of thyme
  • 1 1/2 Tablespoons of ground coffee
  • 1 Tablespoon of sugar in the raw

Instructions

  • Preheat oven to 375.
  • With a fork or knife, poke a few holes on the sweet potato. Cover with foil and bake for about 40 minutes. (or microwave for 7-10 minutes with no foil)
  • In a spice or coffee grinder, add the coffee and spices. Grind until a fine powder. Using a wet cloth, wipe down the mushrooms to clean and get a little moist. Liberally rub the spice mixture on both sides of the mushroom. Add the spice run to the onions. Place on a parchment paper lined baking sheet and bake for 25 minutes.
  • Slice the tomato and avocado.
  • When the potato is tender, remove the foil and skin. Chop into ¼ inch round slices. Slice the mushroom on an angle. Assemble the sandwiches and enjoy!

Notes

To save on time, you can microwave the sweet potatoes.

Nutrition

Calories: 450kcal | Carbohydrates: 57g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 622mg | Potassium: 615mg | Fiber: 8g | Sugar: 13g | Vitamin A: 8722IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 12mg