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Portobello Toast

  • Cooking time15 min
  • Prep time10 min
  • Recipe serves 4


  • 4 large portobello mushrooms (about 4-inches/10-cm diameter)
  • 2 Tbsp. Becel® with Avocado Oil margarine
  • 1/3 cup chopped marinated sun-dried tomatoes
  • 1 Tbsp. finely chopped fresh thyme leaves
  • 1/4 cup finely chopped fresh basil leaves

Nutrition facts

Total Fat7.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.500 g
Monounsaturated Fat4.000 g
Cholesterol0 mg
Sodium80 mg
Total Carbs6.00 g
Dietary Fiber2.0 g
Sugars3.00 g
Protein3.00 g
Vitamin D48.000 mcg
Calcium15 mg
Iron1.00 mg
Potassium519.000 mg
Omega-30.40 g
Omega-61.50 g


  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Scoop out gills from portobello mushrooms and discard. Spread Becel® with Avocado Oil margarine over each mushroom. Mix sundried tomatoes with thyme, and sprinkle over top. Place on prepared baking sheet.
  3. Bake 15 minutes or until tender and browned around the edges.
  4. Sprinkle with basil before serving.