Avocado Club Sandwich with Marinated Portobello Mushrooms

  • 2-4 portobello mushroom caps
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons (gluten free) tamari
  • 1 tablespoon pure maple syrup
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • sea salt
  • 1 avocado
  • 2 slices gluten free bread (or mckel’s grain free gluten free bread)

garnishes

  • sliced heirloom tomato
  • sliced radishes
  • butter leaf lettuce or arugula
  • dijon mustard
  • pea shoots or sprouts
  • freshly ground black pepper

Using a mandolin or knife, thinly slice (less than 1/4-inch) the portobello mushrooms.  in a deep baking dish, combine the vinegar, oil, tamari, maple syrup, garlic, thyme, rosemary, and a pinch of salt.  whisk to combine.

Gently arrange the mushroom sliced flat in the baking dish to absorb the marinade.  cover and store in the fridge for 2 hours.  remove and stir, flipping the mushrooms over to ensure all the liquid is being evenly absorbed, then re-cover and refrigerate for at least 8 hours. the mushrooms may be stored in an airtight container in the refrigerator for up to 5 days.

To serve, mash 1/4 to 1/2 avocado on each bread slice, add a pinch of salt, then evenly layer the marinated mushrooms. top with desired garnishes.

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