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.