Portobello mushrooms are a vegetarian’s dream! They’re dense and juicy and easy to grill or broil. And with this unique spin on a traditional Reuben sandwich, you scoop in some fermented sauerkraut at the end and make your microbiome extra happy.
- 2 portobello mushrooms
- 2 tablespoons olive oil
- ¼ cup fresh sauerkraut Bubbies brand is great!
- ½ avocado thinly sliced
- 2 large lettuce leaves
- Preheat the grill or broiler oven to 325◦F. Rinse visible soil from mushrooms and remove the stems. Baste the mushrooms with olive oil. Place on grill or broiler for approximately 15-20 minutes, turning them over in the middle and checking often to make sure they are not getting charred.
- Remove from grill or broiler and place on lettuce leaves, gills up. Divide sauerkraut and scoop into the middle of the mushrooms. Garnish with avocado.