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Portobello Toast

One bite and this hearty, vegetarian-friendly recipe is sure to become a brunch staple around your house – or let's face it, a lunch and dinner one, too.
  • Cooking time15 min
  • Prep time10 min
  • ServingsPortions 4
recipe image Portobello Toast


  • 4 large portobello mushrooms (about 4-inches/10-cm diameter)
  • 2 Tbsp. (30 mL) Becel® with Avocado Oil margarine
  • 1/3 cup (75 mL) chopped marinated sun-dried tomatoes
  • 1 Tbsp. (15 mL) finely chopped fresh thyme leaves
  • 1/4 cup (60 mL) finely chopped fresh basil leaves
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  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.
Tip: For a plant-based twist on the traditional garlic bread, sprinkle portobello with chopped garlic or garlic powder, then finish with parsley and squeeze of lemon.