Stuffed Portabella Sandwich

The Stuffed Portabello Sandwich is hearty and flavorful vegetarian sandwich that’s overflowing with amazing vegetables. For this dish, a roasted portabella mushroom cap is packed a combination of squash, carrots, spinach, spices and much more, then sandwiched between toasted bread for a slightly messy sandwich masterpiece!

Stuffed Portabella Sandwich
Gluten Free
Serves One
Click Here for Printable Recipe



Ingredients--
4 ounces butternut squash, peeled, seeded, and cubed (about 3/4 cup of squash cubes)
1/2 of a medium carrot, chopped (cut into pieces about the same size as squash)
1/4 teaspoon garam masala
1 whole portabella mushroom, cleaned, stem and gills removed
2 tablespoons cannellini beans, drained
1/2 cup baby spinach
1 teaspoon balsamic vinegar
1 teaspoon hot sauce, adjust according to taste
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
2 slices light gluten free sandwich bread
2 teaspoons Dijon Mustard
Salt & Pepper

1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil and coat with olive oil spray.

2. Place squash and carrots on baking sheet. Spray with a layer of olive oil spray and season with garam masala, salt, and pepper.

3. Roast squash/carrots for 20 minutes, then carefully remove pan from oven.

4. Use a spoon to push vegetables to one side of baking sheet.  Spray mushroom with olive oil spray and season with salt and pepper on both sides. Place cap-side up on baking sheet beside vegetables

5. Return baking sheet to oven, and continue to roast vegetables 12-15 minutes more or until mushroom is tender, and squash/carrots are slightly golden.


6. Remove vegetables from oven (leave oven on at 400 degrees) and transfer squash/carrots to a mixing bowl. Leave mushroom on baking sheet.

7.  Add beans, spinach, balsamic, hot sauce, and spices (cumin, paprika, thyme, ginger, garlic, salt, and pepper) to mixing bowl with squash mixture. Stir well to combine filling, then taste for seasoning.


8. Flip mushroom so it is stem side up on baking sheet, then carefully scoop squash filling into mushroom (it’s okay if it’s overflowing). Return stuffed mushroom to oven to heat through until the bread is ready.

9. While the stuffed mushroom is baking, toast gluten free bread. Lay bread slices side by side on a cutting board. Spread Dijon on one slice of bread.

10. Remove stuffed mushroom from oven, then carefully place on Dijon coated bread slice. Drizzle with additional  hot sauce, if desired. Top with remaining bread slice & enjoy!



Nutrition Information--approximately 230 calories per sandwich