Portobello Toast

  • Cooking time15
  • Prep time10
  • Servings4
recipe image Portobello Toast


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

  • Calories90
  • Total Fat7 g
  • Saturated Fat1 g
  • Trans Fat0 g
  • Polyunsaturated Fat1.5 g
  • Monounsaturated Fat4 g
  • Cholesterol0 mg
  • Sodium80 mg
  • Total Carbs6 g
  • Dietary Fiber2 g
  • Sugars3 g
  • Protein3 g
  • Vitamin D48 mcg
  • Calcium15 mg
  • Iron1 mg
  • Potassium519 mg
  • Omega-30.4 g
  • Omega-61.5 g


Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. 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. Bake 15 minutes or until tender and browned around the edges. Sprinkle with basil before serving.