Grilled Marinated Portobello Sandwiches with Avocado

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Portobello caps have a wonderfully meaty texture when grilled, making this a wonderful main course alternative if you’re trying to eat meatless occasionally. If you have extra time, let the caps marinate in the vinegar a while before grilling; if you’re pressed for time, you can grill them right away.

Tags: Intermediate, 10 mins, Entrées, Vegetables, Grilling, President's Choice Blue Menu, Healthy Insider’s Report 2013, High Fibre, Omega 3, Low in Saturated Fat
Serves: 6
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 15  minutes
Total: 25  minutes

Additional Information


6 large portobello mushrooms, about 1-1/2 lb (750 g)
2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) olive oil
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
1 pkg (330 g) PC Blue Menu Thins Multigrain Bagels
2 tbsp (25 mL) PC Blue Menu Mayonnaise Type dressing
1 ripe avocado, peeled and cut in 12 slices
1 large tomato, cut in 6 slices
6 leaves Boston lettuce


  1. Preheat barbecue to medium-high heat.
  2. Remove stems from mushrooms; discard or save for another use. In bowl, toss mushroom caps, vinegar, oil, salt and pepper. If desired, cover with plastic wrap and marinate for up to 2 hours at room temperature.
  3. Place mushroom caps on greased grill; immediately turn barbecue to medium heat. Cook for 10 to 12 minutes, turning halfway, or until tender. Set caps aside to cool.
  4. Split and toast bagels. Spread mayonnaise evenly over bagel bottoms. Add to each bottom add a grilled portobello cap, two slices of avocado and a slice of tomato. Top each with a leaf of lettuce and the bagel top. Cut in half to serve.

Chef's Tips

If mushroom caps have soil clinging to them, do not rinse under water; wipe clean with a damp paper towel.

Nutritional Information

Per 1 bagel serving:
300 calories
fat 12 g (of which 1.9 g is saturated)
omega 3 polyunsaturates 0.6 g
sodium 280 mg
carbohydrate 39 g
fibre 9 g
protein 10 g
Very High in Fibre
Low in saturated fat
Source of Iron